Description

Experience a masterclass in cookie chemistry with this browned butter recipe that delivers a sophisticated, nutty flavor profile. These cookies feature a perfectly chewy texture balanced by a complex sweetness and a finishing touch of flaky sea salt.

Ingredients

3/4 cup unsalted butter
1 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1.5 cups semisweet or bittersweet chocolate chunks
Flaky sea salt for finishing

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Instructions

Heat the butter in a saucepan over medium-low heat, stirring constantly until the milk solids turn golden brown and smell nutty; let cool for 5 minutes.
In a large bowl, whisk the warm browned butter with the light brown and granulated sugars until fully integrated.
Add the whole egg, extra egg yolk, and vanilla extract, mixing vigorously to create a stable emulsion.
Gently fold in the flour, baking soda, and kosher salt until just combined, being careful not to over-mix.
Fold in the chocolate chunks or chopped chocolate bars until evenly distributed.
Cover and refrigerate the dough for at least one hour, or preferably overnight, to allow for proper hydration and flavor development.
Preheat your oven to 350°F and portion the dough into 1.5-ounce balls using a scoop, placing them on parchment-lined baking sheets.
Bake for 12 to 13 minutes until the edges are golden but the centers remain soft; sprinkle with flaky sea salt immediately after removing from the oven.

Notes

To ensure your cookies have the perfect moisture balance, consider weighing your browned butter after the melting process to ensure you have exactly 140 grams of fat remaining. If the dough has been chilled overnight, let it sit at room temperature for 15-20 minutes before scooping to reach an ideal consistency for portioning.

Prep Time: 1 hour 15 mins
Cook Time: 13 mins
Category: Dessert
Method: Baking
Cuisine: American