Chocolate Chip Cookies: Ultimate Chewy Brown Butter Recipe

Instructions:

1. Brown the Butter: Melt the butter in a heavy-bottomed saucepan over medium heat. Continue cooking, stirring frequently, until the milk solids sink and turn nutty brown, and a rich, toasted aroma emerges (approx. 5-7 minutes).
2. Cool: Immediately transfer the brown butter, including the browned bits, into the mixing bowl. Allow it to cool for 10 minutes until it has solidified slightly but is still soft and spreadable.
3. Combine Sugars: Add the granulated sugar and brown sugar to the slightly cooled brown butter. Beat until the mixture is lightened in colour and creamy (about 3 minutes).
4. Add Wet Ingredients: Beat in the 2 whole eggs and the extra egg yolk, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract. Scrape down the sides of the bowl.
5. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and fine sea salt.
6. Combine Dough: Slowly add the dry ingredients to the wet ingredients, mixing only until just combined. Stop mixing when only a few streaks of flour remain visible.
7. Fold in Chocolate: Use a rubber spatula to fold in the chocolate chips/chunks until evenly distributed.
8. Scoop & Chill: Scoop the dough into uniform balls (approx. 2 oz each) and place them on a parchment-lined tray. Refrigerate for a minimum of 2 hours, or ideally 24 to 48 hours.
9. Preheat: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
10. The Bake: Place 6-8 chilled dough balls on the prepared sheets, spaced well apart. Bake for 12 to 15 minutes. The edges should be set, but the centres should still look slightly underbaked.
11. Finish: Remove from the oven and immediately sprinkle the tops of the hot cookies with flaky sea salt.
12. Rest: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.