Chocolate chip cookies

My first recipe on here yay!! Of course it had to be a cookie, as it is one of my go-to whenever i have to serve or bring a quick sweet treat. This recipe makes 24 cookies and i recommend freezing some of the cookie dough, so you can have freshly baked cookies in around 20 minutes whenever you want

Ingredients

250 g butter (salted)
250 g brown sugar
2 eggs
1.5 tsp baking soda
400 g flour
50 g rolled oats/whole grain flour
100g chocolate, chopped
Flaky sea salt to put on top
Optional add-ins:
- Earl grey
- Sesame
- Miso
- Cardamom
- Cinnamon

Instructions

Melt the butter in a pot on medium temperature while stirring until it reaches a brown colour and has a nutty smell. Take it off the heat and let cool down. 2.Whip the butter and sugar for at least 5 minutes with an electrical mixer. The longer you mix, the more chewy the cookie will be. Add the eggs and whisk it for another minute.
Add the dry ingredients (except for the chocolate) and mix until it reaches an even consistency. Add the chocolate and stir it into the batter.
Roll the batter into evenly sized balls and cool in the fridge for a couple hours or over night.
Bake the cookie balls at 180°C until the batter has melted and turns a light brown (around 10 minutes).
Take the cookies out of the oven and sprinkle sea salt on top. Let them cool and enjoy.

Notes

This recipe is very customizable, so you can tweak it to your own liking.
I have had great success with adding 2-3 tea bags of earl grey into the flour mixture, for a more fragrant and perfumey taste.
Rolling the balls in sesame before baking and/or adding a teaspoon of miso also compliments the nuttiness of the brown butter.
You can also add cardamom and cinnamon to give it a little pumpkin spice vibe.
You can also play around with different types of chocolate and/or add in dried fruits and nuts, like white chocolate and cranberry.
Add substitutions, serving suggestions, storage advice, or anything else readers should know.