Irresistible Chocolate Chips Cookies

Several years ago, while visiting with my sister and her family, I took a bite of one of the chocolate chip cookies my niece had made and knew I was in trouble: it was one of the best chocolate chip cookies I had ever eaten 😋 

Now, whenever I crave something sweet and scrumptious, I whip up a batch of these and try not to make them disappear too quickly!

Trust me: you need this recipe in your life...these cookies make everything better!

Ingredients

3/4 c butter (I use salted, but unsalted will also work just fine)

1 c brown sugar, packed

1/4 c granulated sugar

1 Becker Farms egg & 1 egg yolk

1 TBSP pure vanilla extract

1 3/4 c all-purpose flour

3/4 tsp baking soda

3/4 tsp kosher salt

3/4 c semi-sweet chocolate chips (I prefer mini)

3/4 c dark chocolate chips (I like to chop these up into smaller chunks/pieces)

flaky sea salt, for sprinkling on top

Directions

1. In a skillet over medium-heat, add the butter and stir it constantly until it begins to foam and turn a light golden-brown with a nutty aroma. Remove the pan from the heat and set aside to cool for about 5 minutes.
2. Meanwhile, in a large mixing bowl, combine the brown sugar, granulated sugar, and vanilla extract. Then, stir in the cooled browned butter, egg, and egg yolk. Mix well.
3. In a separate bowl, stir together the flour, salt, and baking soda and add about half of this mixture to the bowl of wet ingredients and combine. Then, gradually add in the rest of the dry ingredients and lastly, fold in the chocolate chips. 
4. Chill the dough for at least 30 minutes (or overnight) in the refrigerator.
5. To bake, pre-heat oven to 350F and line your baking sheet with a piece of parchment paper. Using either your hands or a cookie scoop, make dough balls about the size of a rounded tablespoon (similar to a large gumball), and place 2 inches apart on the prepared baking sheet. Bake for ~11-14 minutes, until the edges are golden brown and the centers are puffy, but mostly set.
6. Sprinkle the tops with a pinch of flaky sea salt (if desired, but highly recommend!) and allow the cookies to rest on the baking sheet for about 1-2 minutes, then use a spatula to place them on a cooling rack. 
7. Enjoy with a cold glass of milk.