These Golden Melt Chocolate Chip Cookies offer warm, nutty depth and irresistible texture in every bite. They start with butter browned to a rich amber, lending caramelized, toffee-like flavor that pairs beautifully with sweet chocolate. The dough is lush—made even better by folding in both chocolate chips and chunks—resulting in cookies that boast crispy edges and gooey centers. A touch of sea salt on top enhances the sweetness and rounds out the taste experience. Whether you bake them fresh or chill the dough ahead, these cookies deliver bakery-quality indulgence with minimal effort.

Ingredients (makes ~24 cookies)

• 1 cup (2 sticks; 227 g) unsalted butter

• 1 cup packed dark brown sugar

• ½ cup granulated sugar

• 2 large eggs

• 1 Tbsp vanilla extract

• 2½ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 1 cup semi‑sweet chocolate chips

• 1 cup dark chocolate chunks (optional for deeper pockets of chocolate)

• Sea salt flakes for sprinkling (optional) 

Directions

1. Brown the butter: In a saucepan over medium heat, melt butter, stirring until it foams and turns golden-brown with a nutty aroma, then remove from heat and cool about 10 minutes.

2. Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt.

3. Combine sugars & butter: In a large bowl, beat cooled browned butter, brown sugar, and granulated sugar until smooth and slightly fluffy. 

4. Add wet ingredients: Beat in eggs one at a time, then vanilla extract. 

5. Incorporate dry ingredients: Gradually mix dry ingredients into the wet mixture on low speed until just combined—don’t overmix.

6. Fold in chocolate: Gently fold in chocolate chips and chunks. 

7. Chill the dough (optional): Refrigerate for at least 30 minutes or up to 24 hours for thicker, chewier cookies. 

8. Bake: Preheat oven to 350 °F (175 °C). Line sheets with parchment. Scoop dough balls ~2 inches apart. Bake 10–12 minutes until edges are golden and centers still soft.

9. Finish: Remove from oven and (if using) sprinkle sea salt flakes. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. 

Estimated Nutritional Information (per cookie, based on 24 cookies)

• Calories: ~220 kcal

• Total Fat: ~12 g (Saturated: ~7 g)

• Cholesterol: ~30 mg

• Sodium: ~150 mg

• Carbohydrates: ~25 g (Sugars: ~15 g, Fiber: ~1 g)

• Protein: ~3 g