Ingredients
Equipment
Method
Brown the butter
- Melt the browned butter in a saucepan over medium heat, swirling until golden-brown and nutty smelling, 5-7 min. Pour into a bowl and cool 20 min.
Make the dough
- Preheat the oven to 375°F.
- Beat the browned butter and both sugars until combined, scraping the pan as needed.
- Add the eggs one at a time, mixing after each addition until smooth.
- Add the vanilla extract and mix until incorporated.
- Whisk the flour, baking soda, and salt. Stir the dry mix into the butter mixture until no dry streaks remain.
- Fold in the semi-sweet chocolate chips until evenly distributed.
- Chill the dough for 30 min, until slightly firm.
Bake
- Drop rounded tablespoons of dough onto a baking sheet, spacing them apart.
- Sprinkle flaky sea salt over each dough portion so it clings to the tops.
- Bake at 375°F for 9-11 min, until the edges are set and the centers look lightly underbaked. Cool briefly on the pan before moving.
Notes
Pro tip: brown butter is irreversible—stop once it turns golden-brown with visible brown milk solids at the bottom and a nutty aroma. Store baked cookies in an airtight container at room temperature up to 3 days; refrigerate dough up to 3 days, or freeze dough balls up to 2 months. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend and chill the dough an extra 10 minutes for better structure.