Brown the butter: In a saucepan over medium heat, melt the butter. Continue to cook, stirring constantly, until it foams and the milk solids at the bottom turn golden brown with a nutty aroma—about 5–7 minutes. Immediately remove from heat and pour into a heat-safe bowl to prevent burning. Let it cool for 10–15 minutes.

Mix sugars and butter: In a large mixing bowl, whisk together the slightly cooled brown butter, brown sugar, and granulated sugar until smooth and glossy.

Add eggs and vanilla: Mix in the eggs one at a time, followed by the vanilla extract. Whisk until the mixture is silky and well combined.

Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined—avoid overmixing.

Add mix-ins: Fold in chocolate chunks or chips, and nuts if using, until evenly distributed throughout the dough.

Chill the dough: Cover the bowl and refrigerate the cookie dough for at least 30 minutes to help the flavors develop and prevent spreading.

Preheat the oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Scoop and bake: Use a cookie scoop or tablespoon to portion dough onto baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.

Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container for up to 5 days.

Brown the butter: In a saucepan over medium heat, melt the butter. Continue to cook, stirring constantly, until it foams and the milk solids at the bottom turn golden brown with a nutty aroma—about 5–7 minutes. Immediately remove from heat and pour into a heat-safe bowl to prevent burning. Let it cool for 10–15 minutes.

Mix sugars and butter: In a large mixing bowl, whisk together the slightly cooled brown butter, brown sugar, and granulated sugar until smooth and glossy.

Add eggs and vanilla: Mix in the eggs one at a time, followed by the vanilla extract. Whisk until the mixture is silky and well combined.

Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined—avoid overmixing.

Add mix-ins: Fold in chocolate chunks or chips, and nuts if using, until evenly distributed throughout the dough.

Chill the dough: Cover the bowl and refrigerate the cookie dough for at least 30 minutes to help the flavors develop and prevent spreading.

Preheat the oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Scoop and bake: Use a cookie scoop or tablespoon to portion dough onto baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.

Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container for up to 5 days.