Brown Butter Chocolate Chip Cookies

Ingredients

• 1 cup (225 g) unsalted butter
• ¾ cup (150 g) packed dark brown sugar
• ¼ cup (50 g) granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 2¼ cups (280 g) all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1½ cups (250 g) chopped dark chocolate or chocolate chips
• Flaky sea salt, for finishing

Instructions

1. 1

   Brown the butter: melt it in a light-coloured saucepan over medium heat, stirring occasionally. It will foam, then the foam will subside. Continue cooking until the milk solids at the bottom turn deep golden-brown and smell nutty — about 5–7 minutes total. Pour into a large bowl immediately to stop the cooking. Cool to room temperature, then refrigerate until solidified to a soft, creamy consistency (about 45 minutes). Don't skip this — warm brown butter makes flat cookies.

2. 2

   Beat the cooled brown butter with both sugars until smooth and thick, about 2 minutes.

3. 3

   Beat in the eggs one at a time, then the vanilla. The mixture will look satiny.

4. 4

   Whisk flour, baking soda, and salt in a separate bowl. Add to the wet mixture and fold until just combined.

5. 5

   Fold in the chopped chocolate.

6. 6

   Chill the dough for at least 30 minutes. One hour is better; overnight is best.

7. 7

   Preheat oven to 375°F (190°C). Line two baking sheets with parchment.

8. 8

   Scoop heaped tablespoons of dough onto the sheets, 2 inches apart. Do not flatten.

9. 9

   Bake one sheet at a time for 10–12 minutes, until the edges are golden but the centres still look underdone.

10. 10

    Sprinkle with flaky salt immediately. Cool on the sheet for 5 minutes, then transfer to a rack.