Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, browned and cooled
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 large yolk
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 tsp flaky sea salt (for topping)
Instructions
- Brown the butter in a saucepan over medium heat until nutty and amber-colored; cool 10 minutes.
- Whisk browned butter, brown sugar, and granulated sugar in a bowl until smooth.
- Beat in egg, yolk, and vanilla until fully incorporated.
- In a separate bowl, whisk flour, cornstarch, baking soda, and 1/2 tsp salt.
- Gradually fold dry ingredients into wet until just combined; stir in chocolate chips.
- Chill dough at least 1 hour (or up to 72 hrs for deeper flavor).
- Preheat oven to 350°F (175°C); line baking sheets with parchment.
- Scoop 3-tablespoon dough balls, space 3″ apart. Sprinkle with flaky salt.
- Bake 10–12 minutes until edges are golden and centers still look soft.
- Cool 5 minutes on sheet, then transfer to wire rack.
Notes
- Browning the butter adds deep, nutty richness—don’t skip!
- Chilling dough for 24–48 hours enhances flavor and spread control.
- For extra chewiness, use bread flour in place of half the all-purpose.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 165 Kcal
- Sugar: 12g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
