In a medium saucepan, melt the butter over medium heat. As it melts, it will foam. Keep stirring it until it turns a golden brown color, giving off a nutty aroma. This usually takes around 5–7 minutes. Make sure not to burn it!

Once your butter has browned, remove it from the heat. In a large mixing bowl, combine the warm butter with granulated sugar and brown sugar. Stir until well mixed and smooth. The warmth helps dissolve the sugars effectively.

Crack in the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract. Remember, good quality vanilla can change the game here!

In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients—mix until just combined. Avoid overmixing; we want tender cookies.

Using a spatula or wooden spoon, gently fold in the chocolate chips and nuts (if using). You should see that beautiful gooeyness begin to emerge!

Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. This extra step helps develop flavors and improves texture.

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper; this prevents sticking and helps with even baking.

Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared sheets. Make sure to leave some space between each cookie as they will spread while baking.

Pop the trays into the oven and bake for 10–12 minutes or until the edges are golden brown. The centers may still look slightly underbaked; that’s okay! They'll firm up as they cool.

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack. This step helps achieve that perfect cookie consistency.