Brown Butter Sea Salt Chocolate Chip Cookies

Serves 6 · 25 min prep · 13 min cook

Ingredients

• 3/4 cup (12 tbsp) unsalted butter
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 tsp pure vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 tsp baking soda
• 3/4 tsp fine sea salt
• 1 1/4 cups dark chocolate chunks or chips
• for finishing flaky sea salt

Instructions

1. 1Place the butter in a light-colored skillet over medium heat. Melt it, then continue cooking, swirling often, until the milk solids turn deep golden brown and smell nutty, about 5 to 7 minutes; immediately pour into a heatproof bowl so it does not burn.
2. 2Chill the browned butter in the refrigerator for 15 to 20 minutes, stirring once, until it is cool and slightly thickened but still pourable—not fully solid.
3. 3Whisk the cooled brown butter with the brown sugar and granulated sugar in a large bowl until glossy and combined, about 1 minute.
4. 4Add the whole egg, egg yolk, and vanilla; whisk vigorously for 30 to 45 seconds until the mixture looks smooth and slightly lighter.
5. 5In a separate bowl, whisk together the flour, baking soda, and fine sea salt. Fold the dry ingredients into the wet mixture with a spatula just until no dry streaks remain.
6. 6Fold in the chocolate chunks, reserving a small handful for topping. Cover the dough and chill for at least 30 minutes (or up to overnight) so the cookies bake thick and chewy.
7. 7Preheat the oven to 350°F and line two baking sheets with parchment. Scoop dough into large balls (about 3 tablespoons each), space them 3 inches apart, and press reserved chocolate on top.
8. 8Bake one sheet at a time for 11 to 13 minutes, until the edges are deep golden and the centers still look slightly underdone and puffy.
9. 9Immediately sprinkle each cookie with flaky sea salt. Cool on the sheet for 10 minutes so the centers set, then transfer to a rack. Serve warm or at room temperature.