Ingredients
Scale
- 1 cup (227g) unsalted butter, browned and cooled
- 3/4 cup (150g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg + 1 yolk, room temperature
- 1 tsp vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp fine sea salt
- 2 cups (340g) semisweet chocolate chips or chunks
- Flaky sea salt, for garnish (optional)
Instructions
- Brown the butter in a saucepan over medium heat until nutty and golden — about 5 minutes. Cool至 room temp.
- Whisk brown sugar, granulated sugar, egg, yolk, and vanilla in a large bowl until creamy.
- Whisk in browned butter until combined.
- In a separate bowl, sift flour, baking soda, baking powder, and salt. Gradually fold into wet mixture.
- Stir in chocolate chips until evenly distributed. Chill dough 30 minutes.
- Preheat oven to 375°F (190°C). Scoop 3-tablespoon portions onto parchment-lined sheet pans.
- Bake 10–12 minutes until edges are golden and centers look underdone.
- Immediately sprinkle with flaky sea salt. Cool 5 minutes on pan before transferring to a rack.
Notes
- For extra chewiness, chill dough up to 48 hours — flavor deepens!
- Browning the butter adds a rich, nutty backbone — don’t skip.
- Use large chocolate chunks for melty pockets — chips melt faster but chunks hold shape.
- Don’t overbake — cookies firm as they cool.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160 Kcal
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
