Browned Butter Chocolate Chip Cookies

Instructions

Brown Butter

1. In a light-colored pan over medium heat, stir the butter constantly with a rubber spatula until it foams, turns golden brown, and develops a nutty aroma (6–10 minutes). Brown milk solids will form at the bottom.

2. Immediately pour the browned butter with the milk solids into a heatproof measuring glass. You should have about 185–195 g (between the ¾ and 1-cup lines). If too much liquid evaporates, add 1–4 teaspoons of water until you reach the correct amount.

3. Let the butter cool to room temperature (74–90°F) before using, about 30–40 minutes on the counter or 20–25 minutes in the fridge. It should still be pourable.

Cookie Dough

1. In a large bowl, whisk the cooled brown butter, brown sugar, and granulated sugar until smooth and glossy, 1–2 minutes.
2. Add eggs, egg yolk, and vanilla. Whisk until light and creamy, about 1 minute.

3. In a medium bowl, whisk together half of the flour (120 g), baking soda, and salt. Fold into the wet ingredients with a spatula until combined.

4. Gradually add the remaining flour (120 g) to the dough, stopping if it becomes too dry.

5. Gently fold in the mini chocolate chips, semisweet chocolate chips, and chopped dark chocolate until just combined. Do not overmix.
6. Use a 2-Tbsp cookie scoop to portion the dough into balls. Add extra chocolate chips on top if desired.
7. Place the dough balls on a parchment-lined baking sheet and refrigerate for at least 4 hours or overnight, covered.

Cookie Bake

1. Preheat the oven to 350°F. Line 2-3 baking sheets with parchment paper and place the chilled dough balls 2 inches apart.

2. Bake for 8-11 minutes, until the edges are golden brown and the centers have risen but are still gooey.
3. Remove from the oven, then immediately shape into a perfect circle by gently rotating a cookie cutter or glass larger than the cookies around each cookie to lightly bring in the edges.
4. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling, about 1 hour.  While cookies are still warm, top with additional chocolate chips and chunks, and sprinkle with sea salt.