○ Brown the Butter:

○ In a saucepan, melt butter over medium heat, stirring until golden brown and

nutty smelling. Remove from heat and cool 15–20 minutes.

○ Mix Wet Ingredients:

○ Combine browned butter (scrape in the brown bits too) with brown sugar and

white sugar. Mix well.

○ Beat in eggs and vanilla until smooth and slightly lighter in color (2–3 min).

○ Dry Ingredients:

○ In a separate bowl, whisk together flour, baking soda, salt, and optional espresso

powder.

○ Add to wet ingredients gradually and mix just until combined.

○ Chocolate Time:

○ Fold in chocolate chunks. Don’t overmix.

○ Chill:

○ For big, crinkly bakery-style cookies, chill dough for 24–48 hours. This deepens

flavor and improves texture.

○ Shape & Bake:

○ Scoop into 4–5 oz balls (~¼–⅓ cup per cookie). Place spaced out on

parchment-lined trays.

○ Optional: Press a few extra chocolate chunks on top for looks.

○ Bake at 375°F (190°C) for 12–15 minutes, until edges are golden and centers are

just set but soft.

○ Finish:

○ Sprinkle with flaky sea salt right out of the oven.

○ Let cool on pan 5–10 minutes, then transfer to a rack.

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