Making bakery-worthy cookies at home requires just a few simple upgrades: 1. Use quality butter, like European-style (kerrygold being the most popular). It has a higher fat content and browns into a deep and rich color that’s reflective of its intense flavor! 2. Make a reeaaalllyyy buttery dough. So buttery that it has to chill overnight (I know, we hate the wait but it’s worth it!) The end result is a super rich cookie. 3. A mix of dark and milk chocolate (or hazelnut milk chocolate here) adds depth of flavor. Also use chocolate from the candy aisle, NOT the baking aisle (my favorite is Lindt) for melty puddles and top notch flavor. 4. Large scoops of dough provide a variety of textures with a gooey and tender middle and wrinkly chewy edges. 5. Underbake then just slightly! Pull the cookies when the centers are pale, puffed, and slightly underdone. 6. Don’t forget the flaky sea salt on top! #brownbuttercookie #brownbutter #chocolatechipcookies