https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies (OG recipe via link; my edited version below)

<aside> 📋 Bon Apetit’s Best Chocolate Chip Cookie

crispy edges, a chewy center, and plenty of chocolate chunks in every bite.

Makes 25-ish cookies.

Ingredients

• [ ] 1 1/4 to 1 1/2 cups all-purpose flour (spooning into measuring cups, then leveling with the flat edge of a knife)
• [ ] 1/2 tsp. salt (put slightly more if you aren’t planning on garnishing with extra salt on top)
• [ ] 3/4 tsp. baking soda
• [ ] 3/4 cup (1 1/2 sticks) unsalted butter, room temperature OR browned; kerrygold is best
• [ ] 1 cup (packed) dark brown sugar
• [ ] 1/4 cup granulated sugar
• [ ] 1 large egg, room temperature
• [ ] 2 large egg yolks, room temperature
• [ ] 2 tsp. vanilla extract (optional)
• [ ] 5 oz. dark chocolate, coarsely chopped, or semisweet chocolate chips
• [ ] 1 tbsp. instant espresso powder, to finish (optional)
• [ ] 2 tsp. dark brown sugar (to finish) (optional)
• [ ] 2 tsp. flaky salt (to finish) (optional but see note on salt earlier)

Instructions

1. Place rack in middle of oven; preheat to 375°.
2. (optional brown butter step) Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Scrape melted butter and any brown bits into a large heatproof mixing bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).
3. Once brown butter is melted (or, if using room temp butter, creamed for a few minutes with a silicone spatula and some muscle), add both sugars and whisk, breaking up any clumps, until sugar is incorporated and only small lumps remain (impossible to avoid with brown sugar. do not overmix).
4. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds.
5. Whisk in vanilla.
6. Using rubber spatula, fold flour, salt, and baking soda into butter mixture just until no dry spots remain (DO NOT OVERMIX) then fold in chocolate pieces (the cookie dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, fold 1-2 extra tsp of flour into the dough).
7. Using a tablespoon sized scoop, portion out cookies onto a parchment lined baking sheet with generous spacing (these guys SPREAD). You will probably need to do three rounds of baking- don’t try to fit more than 10 cookies on a large baking sheet).
8. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until golden brown and beginning to set around the edges, 5-6 minutes (depending on oven temp).
9. Take out of the oven and tap tap tap the baking sheet on the counter so the cookies deflate. Sprinkle with brown sugar/espresso powder/flaky salt mixture, adjusting ratios to taste.
10. Pop back in the oven for 1-2 minutes (depending on how brown they already were) until the edges begin to get a fatty crispy and slightly oily texture.
11. They will look alarmingly soft. Go by color, not by texture. Let cool completely on baking sheet before removing. </aside>