Choco Cookies

Ingredients

Instructions

1. 1

   Brown 1 cup of butter in a saucepan over medium heat until deeply golden and nutty-smelling, about 5-6 minutes. The milk solids will brown at the bottom — that's the goal. Cool 15 minutes.

2. 2

   In a large bowl, whisk the browned butter (with all the dark bits) with 1 cup of brown sugar and ½ cup of granulated sugar.

3. 3

   Whisk in 2 eggs (one at a time) and 2 teaspoons of vanilla. Then fold in 2¼ cups of flour, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 cups of chocolate chips (a mix of semi-sweet and dark).

4. 4

   Chill the dough for at least 30 minutes (overnight is better). This is non-negotiable — chilled dough spreads less and develops more flavor.

5. 5

   Heat the oven to 375°F (190°C). Line baking sheets with parchment. Scoop 2-tablespoon balls of dough (use an ice cream scoop for uniform size), space 3 inches apart.

6. 6

   Bake 9-11 minutes — the edges should be golden but the centers should still look slightly underdone. They'll continue cooking from residual heat on the pan. Cool on the pan for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt.