Brown Butter Chocolate Chip Cookies

Ingredients

• 1 cup Unsalted butter
• 2 1/4 cups All-purpose flour
• 1 tsp Baking soda
• 3/4 tsp Fine salt
• 1 cup Light brown sugar, packed
• 1/2 cup Granulated sugar
• 1 Large egg
• 1 Large egg yolk
• 2 tsp Vanilla extract
• 1 1/2 cups Bittersweet chocolate chunks
• To finish Flaky salt

Instructions

1. Brown the butter in a light-colored saucepan over medium heat, stirring often, until it smells nutty and the milk solids turn amber. Pour it into a heatproof bowl, scraping in the browned bits, and cool for 15 minutes.

2. Whisk the flour, baking soda, and fine salt in a separate bowl. This keeps the leavening even so the cookies spread consistently.

3. Whisk the brown sugar and granulated sugar into the cooled brown butter until the mixture looks glossy. Add the egg, egg yolk, and vanilla, then whisk for about 45 seconds until slightly thickened.

4. Fold the dry ingredients into the wet ingredients with a spatula just until the last flour streak disappears. Fold in the chocolate chunks, saving a small handful for topping the dough balls.

5. Scoop the dough into 2-tablespoon portions and chill for at least 30 minutes. For taller cookies, chill overnight and bake straight from the fridge.

6. Heat the oven to 350 F. Place dough balls 2 inches apart on a lined baking sheet and press a few reserved chocolate pieces on top of each.

7. Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft. Tap the pan once on the counter to settle the centers, then sprinkle with flaky salt.

8. Let the cookies cool on the tray for 10 minutes before moving them. They finish setting as they cool, which keeps the middle chewy instead of cakey.