My favorite kind of chewy, buttery chocolate chip cookies with crispy edges and lots of chocolate.
Preheat oven to 350*F.
Cream the butter and sugars until light and fluffy.
Add eggs and vanilla.
Whisk flour, baking soda, salt, and nutmeg together then add to the butter mixture, stirring until combined.
Fold in chocolate chips.
Scoop rounded tablespoons onto a parchment lined baking sheet. Gently press a few of the reserved chocolate chips on top of each cookie and, if desired, sprinkle tops with a pinch of kosher or sea salt. Bake for 10-12 minutes, or until just golden around the edges.
Cool on baking sheet for a few minutes, then transfer to a cooling rack.
Make these cookies extra special by browning the butter and using chopped chocolate instead of chocolate chips.
For the browned butter variation, add an additional 3 Tablespoons of butter to account for moisture loss.
To brown the butter, put it in a saucepan over medium heat, stirring frequently, until it turns a copper color and smells toasty. Watch it closely so that it doesn't burn. Let it come to room temperature then proceed with the recipe.