Ingredients:

  • 1 cup (2 sticks / 227g) unsalted butter, cut into tablespoon-sized pieces
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips (or chopped chocolate)
  • Optional: Flaky sea salt, for sprinkling

Instructions:

  1. Melt butter in the saucepan over medium heat. Cook, swirling frequently, until the butter foams, then subsides and the solids begin to brown. Watch closely! Look for a nutty aroma and amber color. Immediately pour into a heatproof bowl and let cool slightly.
  2. In a large bowl, cream together the cooled brown butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
  6. Gently fold in the chocolate chips (or chopped chocolate).
  7. Cover the bowl and refrigerate for at least 30 minutes.
  8. Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone baking mats.
  9. Scoop rounded tablespoons of dough onto the prepared cookie sheets, leaving some space between each cookie.
  10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire cooling rack to cool completely.
  12. Sprinkle with flaky sea salt while still warm for an extra burst of flavor.