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Heat a deep saucepan over medium heat. Add butter and let it completely melt. Once the butter is completely melted (see notes if you would like to brown the butter), remove from heat and add brown sugar and sugar and whisk together until completely smooth and no longer grainy at all. It should look smooth like dark caramel. If it isn't smooth enough, return to the heat and heat for about 30 seconds. If you have any clumps, use the back of a wooden spoon to press down on the clumps of sugar.
Set aside for 15-20 minutes to allow to come to room temperature before adding the eggs.
Stir in vanilla extract and eggs and mix until it is completely combined.
Fold in flour, baking soda, and salt. Stir until combined. Check to make sure the cookie dough isn't too warm before adding the chocolate. If the cookie dough is too warm, it will melt the chocolate. If it is warm at all, I suggest covering the pan and placing it in the refrigerator for 5-10 minutes.
Remove from the refrigerator and fold in the chocolate chips or chocolate chunks. Cover and place in the refrigerator to chill for 30 minutes. You can chill for 24-48 hours if you prefer. If you chill the dough for 24 hours, let the dough sit at room temperature for 1 hour (to make it easier to scoop and to be less crumbly).
Preheat oven to 365 degrees. Use a cookie scoop and place 3-ounce chocolate chip cookie balls on light-colored baking sheets. The dough may be slightly difficult to scoop so I suggest using a cookie scoop. Roll into balls (make sure they look smooth) and press several chocolate chips on the top of each cookie. Bake for 8-10 minutes or just until a light golden color. DO NOT OVERBAKE! The cookies will continue to bake on the hot cookie sheet once removed from the oven.
Nutrition information is automatically calculated, so should only be used as an approximation.
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