Brown Butter Sea Salt Chocolate Chunk Cookies

Ingredients

• 1 cup (226 g) cup Unsalted butter
• 1 cup (200 g) cup Dark brown sugar, packed
• 1/2 cup (100 g) cup Granulated sugar
• 1 whole Large egg
• 1 whole Large egg yolk
• 2 tsp tsp Vanilla extract
• 2 cups plus 2 tbsp (270 g) cup All-purpose flour
• 1 tsp tsp Baking soda
• 3/4 tsp tsp Kosher salt
• 8 oz (225 g) oz Semisweet or bittersweet chocolate, roughly chopped
• to taste pinch Flaky sea salt, for finishing

Instructions

1. Place butter in a light-colored saucepan over medium heat.
2. Melt the butter, then continue cooking while swirling frequently.
3. The butter will foam, then the milk solids will begin turning golden brown.
4. Remove from heat as soon as the butter smells nutty and the milk solids are deep golden brown.
5. Immediately transfer the brown butter and all browned milk solids to a mixing bowl.
6. Cool approximately 20-30 minutes until warm rather than hot.
7. Add dark brown sugar and granulated sugar. Whisk until thoroughly combined.
8. Add egg, egg yolk and vanilla. Whisk vigorously for approximately 30 seconds until glossy.
9. In another bowl whisk flour, baking soda and kosher salt.
10. Fold dry ingredients into the butter mixture until only a few streaks of flour remain.
11. Fold in chopped chocolate.
12. Cover dough and refrigerate for at least 30 minutes.
13. Preheat oven to 350F. Line baking sheets with parchment.
14. Scoop approximately 3 tbsp dough per cookie and roll loosely into balls. Space cookies at least 2 1/2 inches apart.
15. Bake 11-13 minutes until edges are golden but centers still look slightly soft.
16. Immediately sprinkle with flaky sea salt.
17. Let cool on baking sheet for 8-10 minutes before transferring to a rack.

Nutrition

Chef's Notes

Do not burn the brown butter. Once the milk solids turn amber, transfer it out of the hot pan immediately. Chopped chocolate creates uneven pools and shards that give these a more bakery-style texture than standard chips. Chill time: 30 minutes.

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