Chocolate Chip Cookies

1. Brown the Butter:
• Melt butter in a medium saucepan over medium heat. Cook, stirring frequently, until golden brown and nutty, about 5-7 minutes. Cool to room temperature.
2. Mix Sugars and Butter:
• In a large bowl, combine browned butter, dark brown sugar, and granulated sugar. Beat until creamy, about 2 minutes.
3. Add Eggs and Vanilla:
• Add eggs one at a time, beating well after each addition. Stir in vanilla bean paste.
4. Combine Dry Ingredients:
• In a separate bowl, whisk together flour, baking soda, baking powder, and sea salt.
5. Mix Dry and Wet Ingredients:
• Gradually add dry ingredients to the butter mixture until combined. Do not overmix.
6. Add Chocolate and Nuts:
• Fold in dark chocolate chunks, milk chocolate chunks, and hazelnuts (if using).
7. Chill the Dough:
• Cover the dough with plastic wrap and chill for at least 1 hour or overnight for best results.
8. Preheat the Oven:
• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Shape and Bake:
• Scoop about 2 tablespoons of dough and place on baking sheets, spacing 2 inches apart. Sprinkle each cookie with flaky sea salt.
• Bake for 10-12 minutes, until edges are golden brown and centers are just set. Cookies will continue to bake on the sheet.
10. Cool:
• Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.