Ingredients:

  • 1 cup (225g) unsalted butter, browned and cooled
  • 3/4 cup (150g) granulated white sugar
  • 3/4 cup (165g) packed dark brown sugar
  • 1 large (50g) egg, room temperature
  • 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
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 tsp (2g) flaky sea salt

Instructions:

  1. Place butter in a heavy-bottomed saucepan over medium heat. Melt and whisk constantly until the butter foams, crackles, and turns a deep amber color with a nutty aroma. Immediately remove from heat and cool for 10 minutes until softened but not liquid.
  2. In a large bowl, cream together the cooled browned butter, white sugar, and brown sugar until smooth. Beat in the room temperature egg and vanilla extract.
  3. Sift in the flour, baking soda, and salt. Fold gently with a spatula until just combined, then fold in the semi-sweet chocolate chips.
  4. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough (approximately 2 tbsp per cookie) onto parchment-lined baking sheets.
  5. Bake for 10–12 minutes until edges are deep golden brown but centers remain soft and slightly underbaked. Remove from oven and sprinkle with flaky sea salt if desired.