Ingredients:

  • 2 1/4 cups (280g) All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Sea salt
  • 1 cup (225g) Unsalted butter
  • 3/4 cup (150g) Light brown sugar, packed
  • 1/2 cup (100g) Granulated white sugar
  • 1 large Egg, room temperature
  • 1 Egg yolk, room temperature
  • 2 tsp Pure vanilla extract
  • 1 1/2 cups (250g) Semi-sweet chocolate chips
  • 1 tsp Flaky sea salt for topping

Instructions:

  1. Melt the butter in a small saucepan over medium heat. Whisk constantly until the butter foams, browns, and smells nutty with amber bits at the bottom. Remove from heat immediately and cool for 10 minutes.
  2. In a large mixing bowl, whisk the cooled browned butter with the light brown sugar and granulated white sugar until smooth and no lumps remain.
  3. Add the egg, egg yolk, and vanilla extract. Whisk vigorously until the mixture becomes glossy and slightly lightened in color.
  4. Gently fold in the flour, baking soda, and sea salt using a silicone spatula until just combined. Do not overmix. Fold in the chocolate chips.
  5. Scoop rounded tablespoons of dough onto a tray. Chill the dough balls in the refrigerator for 30 minutes to prevent spreading.
  6. Preheat oven to 350°F (175°C). Place chilled dough balls 2 inches apart on a parchment-lined baking sheet. Bake for 9–11 minutes until edges are golden but centers remain soft.
  7. Remove from oven and immediately sprinkle with flaky sea salt. Let cool on the pan for 5 minutes before transferring to a wire rack.