Brown Butter Chocolate Chip Cookies

• 8 tablespoons unsalted butter
• ½ cup white sugar
• ½ cup dark brown sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 ⅓ cups all-purpose flour
• 1 cup large chocolate chips
• flaky sea salt, to taste

Preparation

1. Step 1

   0:49
   Melt 8 tablespoons unsalted butter in a pan over medium-low heat. Continue cooking until the milk solids toast and sink, the bubbles become smaller, and the butter turns a golden brown hue. Transfer the brown butter to a large mixing bowl and let it cool for about 5 minutes.
2. Step 2

   1:42
   Add 1/2 cup white sugar and 1/2 cup dark brown sugar to the cooled brown butter. Mix with a spatula until fully incorporated and fluffy.
3. Step 3

   2:08
   Add 1 room-temperature egg and mix until the batter reaches a lava-like or slime consistency.
4. Step 4

   2:21
   Add 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking soda. Mix thoroughly to fully incorporate and activate the baking soda.
5. Step 5

   3:00
   Add 1 1/3 cups all-purpose flour and 1 cup large chocolate chips at the same time. Mix until no white flour remains and everything is evenly incorporated.
6. Step 6

   3:33
   Line a baking sheet with parchment paper. Use a large cookie scoop to portion 6-8 dough balls onto the sheet, spacing them about 2 inches apart. Clean up the edges of each scoop. Optionally sprinkle a tiny pinch of flaky sea salt on top and gently press it in.
7. Step 7

   4:18
   For flatter cookies with crisp edges, bake immediately. For thicker, mounded cookies, chill the dough on the sheet for 5-10 minutes.
8. Step 8

   4:38
   Bake at 350°F (about 175°C) for 10-12 minutes until done.
9. Step 9

   4:55
   Remove from the oven and let the cookies cool on the baking sheet for 5-8 minutes before serving.