Ingredients:

  • 1 cup (225g) unsalted butter
  • 1 cup (200g) light brown sugar
  • 1/2 cup (100g) granulated white sugar
  • 2 large eggs
  • 2 tsp (10ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine table salt
  • 2 cups (340g) semisweet chocolate chips
  • 1 tsp (5g) flaky sea salt

Instructions:

  1. Place the butter in a light-colored saucepan over medium heat. Melt and whisk constantly until milk solids toast into small golden-brown bits and a nutty aroma develops. Remove from heat immediately.
  2. In a large bowl, beat the browned butter with brown and white sugars until pale and fluffy. Incorporate eggs one at a time, then beat in the vanilla until the batter is smooth and glossy.
  3. Whisk flour, baking soda, and fine salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture with a spatula until no flour streaks remain. Fold in the chocolate chips.
  4. Chill the cookie dough in the refrigerator for 30 minutes.
  5. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart.
  6. Bake for 10 minutes. Remove from oven and immediately sprinkle with flaky sea salt.