Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1 egg, large
- 1 egg yolk, large
- 1 teaspoon vanilla extract, or vanilla bean paste
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 ounces chocolate chips
- 1/2 teaspoon flaky sea salt, (optional garnish)
Instructions
- Preheat the oven to 375 degrees F and line baking sheets with parchment paper.
- Melt the butter in a light-colored skillet over medium-low heat until it begins to bubble.
- Once bubbling subsides, continue cooking the butter until it turns a toasty brown and becomes fragrant, swirling the pan occasionally.
- Transfer the brown butter into a large, heat-safe mixing bowl. Mix in the brown sugar and granulated sugar.
- Add the egg and stir until fully blended.
- Incorporate the egg yolk and vanilla extract, stirring until smooth.
- Gradually stir in the flour, baking soda, and salt until combined.
- Gently fold in the chocolate chips. Using a scoop, measure 3 tablespoons of dough at a time, spacing them on the baking sheets.
- Bake for about 7 to 9 minutes, until the edges are set but the centers remain moist.
- Optionally sprinkle with flaky sea salt and allow the cookies to cool completely on the sheets.
Notes
For the best flavor, make sure to let the brown butter cool slightly before mixing it with the other ingredients.
Store cookies in an airtight container for up to a week to maintain freshness.
Experiment by adding nuts or dried fruits for additional flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.