Baking Instructions

• Preheat your oven to 375ºF. Line a pan with parchment paper or a silicone baking mat and set it aside.
• Place your butter into a medium-size saucepan and bring it to a simmer over medium-high heat, whisking constantly.
• Continue whisking the butter until it begins to turn a golden brown color and releases a nutty aroma. Set it aside to cool.
• Once your butter has cooled, place it into the bowl of your stand mixer with the whisk attachment. Add the white and brown sugar and cream until light and fluffy.
• While mixing on low, add in your eggs, letting the first one mix in fully before adding in the second one.
• Then add in the vanilla and whisk to combine.
• Remove the bowl from the stand mixer. Add in your flour, baking soda, and first quantity of salt and hand mix with a spatula until just combined.
• Fold in your chocolate chips with a spatula. Do not over-mix your dough.
• Cover your dough with plastic wrap and place it into the fridge to rest for a minimum of 30 minutes or up to 24 hours.
• Use a small cookie scoop to scoop your dough and place them onto your cookie sheet about 2 inches apart.
• Bake your cookies for 11-12 minutes or just until they start to get golden brown around the edges.
• Immediately after your remove the cookies from the oven, sprinkle some more sea salt on top of the cookies.
• Let the cookies cool for 5 minutes on the cookie sheet before transferring them to a cooling rack.