Ingredients
- ¾ c unsalted butter
- 1 c brown sugar, packed
- ¼ c granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 T vanilla extract
- 1 ¾ c all purpose flour
- ¾ t baking soda
- 1 t sea salt + more for sprinkling
- 2 c semi sweet chocolate, chopped
Instructions
- Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you do not over brown the butter. This will cause a lot of the butter to evaporate and can dry out your dough. Take butter off the heat and allow to cool.
- In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
- In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry.* Fold in the chocolate. Do not over mix.
- Refrigerate the cookie dough for at least a half hour, or overnight.
- When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
- Allow to cool before eating!