Ingredients
Method
1. Prepare the Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Brown the Butter
Place the butter in a medium saucepan over medium heat. Let it melt completely, then continue cooking while stirring occasionally. After about 4–5 minutes, the butter will foam and turn a golden brown color with a nutty aroma. Remove it from heat and allow it to cool for a few minutes.
3. Mix the Wet Ingredients
Pour the slightly cooled browned butter into a large mixing bowl. Add the brown sugar and granulated sugar and stir until smooth. Mix in the egg, the extra egg yolk, and vanilla extract until fully combined.
4. Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
5. Fold in Chocolate
Gently stir the chocolate chips or chopped chocolate into the dough until evenly distributed.
6. Portion the Dough
Scoop the dough into rounded tablespoons and place them on the prepared baking sheet, leaving space between each cookie. Sprinkle a little flaky sea salt over the tops.
7. Bake the Cookies
Bake for 12–13 minutes, or until the edges turn lightly golden while the centers remain soft.
8. Cool Before Serving
Let the cookies rest on the baking sheet for about 5–10 minutes, then transfer them to a wire rack to cool completely.
Notes
Helpful Recipe Tips
1. Watch the butter carefully.Brown butter adds incredible flavor, but it can burn quickly. Once the butter turns golden and smells nutty, remove it from heat immediately. 2. Don’t skip the brown bits.
Those tiny toasted pieces at the bottom of the pan carry tons of flavor. Scrape them into the bowl along with the butter. 3. Use an extra egg yolk.
Adding an additional yolk helps create a richer dough and produces a soft, chewy texture. 4. Chill the dough (optional but recommended).
Letting the dough rest in the refrigerator for an hour or longer deepens the flavor and helps prevent spreading. 5. Want a shortcut?
You can use about 10 tablespoons of melted butter instead, though the cookies will miss that signature nutty flavor.
Storing the Dough
Refrigerating Cookie Dough
Cover the dough tightly and refrigerate for up to 2 days before baking.Freezing the Dough
Option 1: Dough LogDivide the dough into two portions and shape each into a log. Wrap tightly in plastic wrap and then foil before freezing. Thaw before slicing and baking. Option 2: Dough Balls
Roll the dough into individual balls and place them on a baking sheet. Freeze until solid (about 1–2 hours), then transfer to a freezer-safe container. Store for up to 3 months. Bake directly from frozen by adding a couple of extra minutes.
Storing Baked Cookies
Store fully cooled cookies in an airtight container at room temperature for 3–5 days. Adding a small slice of bread to the container can help keep the cookies soft.Freezing Baked Cookies
Place cooled cookies in a freezer bag with parchment paper between layers. Freeze for 1–2 months. Let them thaw at room temperature before serving.Frequently Asked Questions
Why brown the butter for cookies?Browning butter creates a toasted, nutty flavor that enhances the richness of chocolate chip cookies. Why add an extra egg yolk?
The extra yolk increases moisture and richness, giving the cookies their soft, chewy texture. Can I use chocolate chunks instead of chips?
Absolutely. Chopped chocolate bars or wafers melt beautifully and create pockets of gooey chocolate. Why are my cookies spreading too much?
Warm dough can cause spreading. Try chilling the dough for at least 30 minutes before baking.