Ingredients:

  • 1 cup (225g) unsalted butter, browned and cooled
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large egg yolks
  • 2 tsp (10ml) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions:

  1. Melt the butter in a saucepan over medium heat, stirring constantly until small brown specks appear and it smells of toasted hazelnuts; remove from heat and cool for 15 minutes.
  2. Cream the cooled brown butter with brown sugar and granulated sugar until the mixture resembles wet sand.
  3. Add egg yolks and vanilla extract, beating on medium-high for 2-3 minutes until the batter is pale and fluffy.
  4. Fold in the all-purpose flour, baking soda, and sea salt until just combined.
  5. Stir in the semi-sweet chocolate chips or chocolate chunks.
  6. Scoop the dough into balls and refrigerate for at least 2 hours to prevent excessive spreading.
  7. Preheat oven to 350°F (177°C).
  8. Bake for 10-12 minutes, removing when edges are golden but centers still look slightly underbaked.
  9. Let the cookies firm up on the hot pan before transferring them to a wire cooling rack.