Crunchy Brown Butter Cookies: Crispy

Instructions:

1. Melt the butter in a light-colored saucepan over medium heat. Whisk constantly until the milk solids turn golden brown and smell nutty. Remove from heat immediately, stir in the vanilla, and let cool for 10 minutes.
2. In a large bowl, beat the cooled browned butter with granulated white sugar and light brown sugar until the mixture resembles wet sand.
3. Add the egg and beat on high for 2 minutes until the batter lightens in color and becomes fluffy.
4. Sift in the flour, baking soda, and salt. Fold gently with a spatula until no streaks of flour remain, then fold in the semi-sweet chocolate chips.
5. Scoop the dough into balls and refrigerate for at least 30 minutes to ensure the fats solidify and prevent over-spreading.
6. Preheat oven to 350°F (175°C). Place chilled dough balls 2 inches apart on parchment-lined baking sheets and bake for 11–13 minutes until edges are golden.
7. Remove from oven and sprinkle immediately with flaky sea salt before transferring to a wire cooling rack.