Ingredients:

  • 1 cup (225g) unsalted butter
  • 3/4 cup (150g) granulated white sugar
  • 3/4 cup (165g) packed brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp (10ml) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. Brown the butter. Place the unsalted butter in a skillet over medium heat. Melt and continue cooking, whisking constantly until the butter foams and develops mahogany colored bits at the bottom and a toasted aroma. Remove from heat immediately Note: Don't walk away, it goes from brown to burnt in seconds.
  2. Mix the sugars. In a large bowl, whisk the browned butter with the granulated white sugar and packed brown sugar until combined.
  3. Add the binders. Add the egg, egg yolk, and vanilla extract to the butter mixture, whisking vigorously until glossy and smooth.
  4. Combine dry ingredients. Fold in the all purpose flour, baking soda, and fine sea salt using a spatula just until no streaks of flour remain Note: Overmixing makes the cookies tough.
  5. Fold in chocolate. Stir in the semi sweet chocolate chips.
  6. Scoop the dough. Scoop rounded tablespoons of dough onto a parchment lined baking sheet, spacing them 2 inches apart.
  7. Bake the cookies. Bake at 350°F (175°C) for 10-12 minutes until edges are golden but centers still look slightly soft.
  8. Add final touch. Immediately sprinkle the tops of the cookies with flaky sea salt.