Ingredients:

  • 1 cup (227g) unsalted butter, cut into cubes
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (281g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt flakes
  • 1 ½ cups (255g) semi-sweet chocolate chips
  • Optional: Sea salt flakes, for sprinkling

Instructions:

  1. Melt butter in a saucepan over medium heat, swirling occasionally. Continue cooking until the butter turns golden brown and emits a nutty aroma (about 5-8 minutes). Watch carefully to prevent burning. Remove from heat and transfer to a heat-safe bowl. Let cool completely, about 30 minutes (can be sped up in the fridge, but ensure it’s not solid).
  2. In a large mixing bowl, cream together the cooled browned butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and egg yolk, one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Gently fold in the chocolate chips.
  7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This allows the flavors to meld and prevents the cookies from spreading too thin.
  8. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  12. Sprinkle sea salt flakes on the top (optional).