Ingredients:

  • 1 cup (227g) Unsalted butter, high-fat European style preferred
  • 1 cup (200g) Dark brown sugar, packed
  • 1/2 cup (100g) Granulated white sugar
  • 1 large Egg, room temperature
  • 1 large Egg yolk, room temperature
  • 1 tbsp (15ml) Pure vanilla extract
  • 2 1/4 cups (280g) All-purpose flour
  • 1 tsp (5g) Baking soda
  • 1 tsp (6g) Sea salt (fine)
  • 1 1/2 cups (255g) Semi-sweet chocolate chips (60% cacao)
  • 1 tsp Flaky sea salt (for finishing)

Instructions:

  1. Melt the butter in a small saucepan over medium heat. Whisk constantly as it foams and crackles. Once the crackling stops and you see mahogany-colored bits at the bottom with a nutty aroma, remove from heat immediately. Pour into a large bowl and cool for 5 minutes.
  2. Add the dark brown sugar and granulated white sugar to the warm browned butter. Whisk vigorously for 2 minutes until the mixture resembles wet sand.
  3. Add the egg, egg yolk, and vanilla extract. Whisk again until the batter lightens in color and becomes smooth and glossy.
  4. Sift the all-purpose flour, baking soda, and fine sea salt directly into the wet mixture. Use a silicone spatula to fold the ingredients together until just a few streaks of flour remain.
  5. Fold in the semi-sweet chocolate chips or chunks until evenly distributed.
  6. Preheat oven to 375°F (190°C). Use a 2-tablespoon cookie scoop to drop dough onto parchment-lined baking sheets. Bake for 10 minutes until the edges are golden and set, but the centers remain soft. Sprinkle with flaky sea salt immediately after removing from the oven.