Ingredients
- 3/4 cup (168g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt (plus more flaky sea salt for sprinkling)
- 1 1/2 cups semi-sweet chocolate chips or roughly chopped chocolate (225g)
Instructions
- Brown the Butter: Place the butter in a small saucepan over medium-low heat. Stir and scrape the butter every 10-15 seconds. First, the butter will melt and foam, then the foam will reduce, and the butter will turn golden brown with small brown bits. This will take about 5-7 minutes. Remove from heat and let it cool slightly.
- Make the Dough: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix well with a spatula.
- Add the egg, egg yolk, and vanilla, and mix until fully combined.
- Add the Dry Ingredients: Add the flour, baking soda, and salt to the bowl. Stir until just combined—be careful not to overmix. The dough should be soft but not sticky.
- Add the Chocolate: Gently fold in the chocolate chips or chopped chocolate until evenly distributed.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour (or up to overnight).
- Preheat the Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the Dough: Once the dough has chilled, let it soften at room temperature for 20 minutes. Use a 1 ½ ounce cookie scoop to portion the dough and place it on the prepared baking sheets, spacing the dough 2 inches apart.
- Bake: Bake for 12-13 minutes, or until the edges are golden brown and the center is still soft.
- Remove from the oven and sprinkle with flaky sea salt (if desired). Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
- Make sure to brown the butter carefully to avoid burning it—this step adds a nutty, rich flavor to the cookies.
- For the best texture, allow the dough to chill for at least 1 hour, or overnight for an even deeper flavor.
- You can also freeze the cookie dough for later baking—just scoop the dough into balls, freeze them on a baking sheet, and transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
