Brown Butter Chocolate Chip Cookies
Instructions
- Brown the butter: melt in a saucepan over medium heat, stirring constantly, until it smells nutty and turns golden amber with brown specks. Pour into a large bowl immediately and let cool 10 minutes.
- Whisk both sugars into the warm brown butter until combined. Add eggs, extra yolk, and vanilla. Whisk vigorously for 1 minute — the batter should look smooth and glossy.
- Stir in flour, baking soda, and salt until just combined. Fold in chocolate. Refrigerate dough for at least 30 minutes (or up to 72 hours — they get better the longer they chill).
- Preheat oven to 375°F. Scoop dough into balls onto parchment-lined baking sheets, leaving 2 inches between. Sprinkle with flaky sea salt. Bake 10-12 minutes until edges are set but centers look underdone. They will firm up as they cool.
- Rest on the pan 5 minutes before moving. Eat one warm. You've earned it.
Notes
The brown butter and extra egg yolk are the two things that take these from good to legendary. The 72-hour fridge rest is worth it — the flavor deepens dramatically.