Brown butter chocolate chip cookies

• 170 g unsalted buttercut into pieces
• 200 g light brown sugarpacked
• 50 g granulated white sugar
• 1 large large eggs
• 1 egg yolkfrom a large egg
• 2 tsp pure vanilla extract
• 240 g all-purpose flour
• 1 tsp baking soda
• ¾ tsp fine sea salt
• 300 g semi-sweet chocolate chips
• ½ tsp flaky sea saltfor finishing

1. 1

   Brown the butter: melt the butter in a saucepan over medium heat, stirring occasionally. It'll foam, then the foam will subside, then you'll see golden bits forming on the bottom and smell a nutty, toasty aroma — about 5 minutes. Pour immediately into your large mixing bowl, scraping every bit of the brown goodness from the bottom of the pan. Let it cool for 5 minutes.

   Tip: Don't walk away — it goes from brown to burnt fast. The moment it smells nutty and looks amber, get it off the heat.

2. 2

   Preheat your oven to 190°C (375°F). Line your sheet pan with parchment paper.

3. 3

   Whisk the light brown sugar and granulated sugar into the cooled brown butter until combined. Add the whole egg, egg yolk, and vanilla extract, and whisk vigorously for about 1 minute until the mixture is smooth, slightly lighter in color, and looks almost glossy.

   Tip: Whisking well here dissolves the sugar and aerates the mixture slightly — this is what gives you chewy centers.

4. 4

   Add the flour, baking soda, and fine sea salt to the bowl. Switch to a rubber spatula and fold until just combined — stop as soon as no dry streaks remain. Don't overmix.

   Tip: Overmixing develops gluten and makes cookies tough. A few folds is all it takes.

5. 5

   Fold in the chocolate chips until evenly distributed through the dough.

6. 6

   Scoop the dough into balls about 2 tablespoons each (roughly 40g) and place them at least 5cm (2 inches) apart on the lined sheet pan. You'll likely need to bake in 2-3 batches. Sprinkle each dough ball lightly with flaky sea salt.

   Tip: For perfectly round cookies, you can roll the dough balls between your palms. For rustic, craggly tops — just scoop and go.

7. 7

   Bake for 9-11 minutes, until the edges are golden and set but the centers still look slightly underdone and glossy. They will firm up as they cool — pull them early for chewy cookies, or give them the full 11 minutes for crispier edges.

   Tip: Every oven runs differently. Start checking at 9 minutes. The cookies should look almost underbaked when you pull them — that's the goal.

8. 8

   Let the cookies cool on the sheet pan for 5 minutes — they're too soft to move immediately — then transfer to a wire cooling rack. Repeat with remaining dough batches.

   Tip: Leftovers keep in an airtight container at room temperature for up to 5 days. Unbaked dough balls freeze well for up to 3 months — bake straight from frozen, adding 2-3 minutes to the bake time.

• saucepan (2-liter (2-quart))
• mixing bowl (large)
• sheet pan (half-sheet (18x13 inch))
• whisk
• rubber spatula
• cookie scoop or tablespoon
• wire cooling rack

Per serving

Nutritional values are estimates only.