Ingredients:

  • 1 cup (227g) Unsalted Butter
  • ¾ cup (150g) Granulated White Sugar
  • 1 cup (200g) Dark Brown Sugar, packed
  • 2 tsp Pure Vanilla Extract
  • 1 Large Egg (room temperature)
  • 1 Large Egg Yolk (room temperature)
  • 2 ¼ cups (280g) All-Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Kosher Salt
  • 1 ½ cups (250g) Semi-sweet Chocolate Chips
  • Flaky Sea Salt for finishing

Instructions:

  1. Melt the butter in a small saucepan over medium heat, whisking constantly until it foams, turns golden brown with toasted specks, and smells nutty. Remove from heat and cool for 10 minutes.
  2. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
  3. In a mixer, combine the cooled browned butter with white sugar and dark brown sugar. Beat on medium-high for 2 minutes.
  4. Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix until the batter appears pale and voluminous.
  5. Gradually add the dry ingredients on low speed until just combined. Fold in the chocolate chips by hand.
  6. Cover the dough and refrigerate for at least 2 hours to allow for flour hydration and flavor concentration.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop 2-tablespoon sized balls of dough and place 2 inches apart on the sheets. Bake for 9–11 minutes until edges are golden.
  9. Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely. Optional: Sprinkle with flaky sea salt.