Ingredients:

  • 1 cup (225g) unsalted butter
  • 3/4 cup (150g) granulated white sugar
  • 3/4 cup (160g) packed dark brown sugar
  • 1 tsp (5ml) vanilla extract
  • 1 large egg (50g)
  • 1 egg yolk (18g)
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1 1/2 cups (250g) semi-sweet chocolate chips
  • 1 tbsp (7g) unsweetened cocoa powder

Instructions:

  1. Melt butter in a skillet over medium heat. Whisk constantly as it foams. Once small brown specks appear and it smells like toasted hazelnuts, remove from heat immediately.
  2. Allow the browned butter to cool for 5-10 minutes to prevent scrambling the eggs.
  3. Whisk the cooled browned butter with granulated white sugar and dark brown sugar until combined.
  4. Beat in the egg, egg yolk, and vanilla extract until the batter is glossy and smooth.
  5. Stir in the all-purpose flour, baking soda, salt, and cocoa powder. Mix until just combined; do not overmix.
  6. Gently fold in the semi-sweet chocolate chips until evenly distributed.
  7. Roll dough into small, 1-inch balls (approximately 1 tablespoon each) and place 2 inches apart on parchment-lined baking sheets.
  8. Slide into a preheated oven and bake for 10 minutes until the edges are set and mahogany colored.