Brown Butter Chocolate Chip Cookies with Sea Salt

Ingredients

• 1 cup unsalted butter
• 1 cup dark brown sugar
• 0,5 cup granulated sugar
• 1 unit large egg plus one yolk
• 2 tsp pure vanilla extract
• 1 tbsp whole milk
• 2,25 cup all-purpose flour (280 g)
• 1 tsp baking soda
• 0,75 tsp fine sea salt
• 1,5 cup dark chocolate, roughly chopped (200 g)
• 1 tsp flaky sea salt, for finishing

Instructions

1. 1

   Melt 1 cup butter in a light-coloured saucepan over medium heat, swirling often, until the milk solids turn deep amber and smell nutty, about 6-8 minutes. Pour into a bowl and cool 15 minutes.

2. 2

   Whisk brown sugar, white sugar, and the cooled brown butter until glossy and emulsified, about 1 minute.

3. 3

   Whisk in the egg, yolk, vanilla, and 1 tbsp whole milk until the mixture ribbons slightly.

4. 4

   In a separate bowl, whisk flour, baking soda, and fine salt.

5. 5

   Fold the dry ingredients into the wet with a spatula until just combined, then fold in the chopped dark chocolate.

6. 6

   Cover and chill the dough at least 1 hour (ideally overnight) to hydrate the flour and deepen flavour.

7. 7

   Preheat oven to 375°F (190°C) and line two sheet pans with parchment.

8. 8

   Scoop 3 tbsp mounds spaced 3 inches apart. Bake 11-13 minutes, until edges are golden but centres look underdone.

9. 9

   Tap the pan on the counter once out of the oven to create crinkly ripples.

10. 10

    Sprinkle with flaky sea salt and cool on the pan 10 minutes before transferring.