1 cup (2 sticks) unsalted butter, melted and slightly cooled

1 cup packed brown sugar

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups semi-sweet chocolate chips

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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
Add eggs and vanilla; whisk until combined.
Stir in flour, baking soda, and salt until dough forms (don’t overmix).
Fold in chocolate chips with a spatula.
Scoop dough onto baking sheet, leaving 2 inches apart.
Bake 10–12 minutes until edges are golden and centers look slightly soft.
Cool on baking sheet 5 minutes, then transfer to wire rack.

For thicker cookies, chill dough for 30 minutes before baking.

Add a sprinkle of sea salt on top for a gourmet touch.

Store in an airtight container up to 5 days or freeze for up to 2 months.