Brown Butter Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter, browned (for deep, toasty flavor. Use European-style butter for extra richness.)
• 1 cup packed light brown sugar (adds moisture and a gentle molasses warmth.)
• 1/2 cup granulated sugar (balances sweetness and encourages crisp edges.)
• 1 large egg (room temperature.)
• 1 large egg yolk (gives tenderness and extra chew.)
• 2 teaspoons pure vanilla extract (amplifies the buttery, caramel notes.)
• 2 1/4 cups all-purpose flour (for a classic crumb; can swap half for whole-wheat pastry flour.)
• 1 teaspoon baking soda (for lift and chew.)
• 1 teaspoon flaky sea salt (rounds the sweetness and highlights the browned butter.)
• 1 1/2 cups semisweet or bittersweet chocolate chips or chopped chocolate (choose bars for pockets of molten chocolate.)
• 1/2 cup chopped toasted pecans or walnuts (optional for a cozy twist.)

Instructions

1. 1

   --- Preparation ---

2. 2

   In a medium light-colored skillet, melt 1 cup butter over medium heat. Swirl frequently; it will foam, then the milk solids will brown and smell nutty — about 5–7 minutes. Remove from heat and transfer to a heatproof bowl to stop cooking.

3. 3

   Let cool to warm (about 10 minutes).

4. 4

   Add 1 cup brown sugar and 1/2 cup granulated sugar to the cooled browned butter and whisk until smooth.

5. 5

   Whisk in 1 large egg and 1 egg yolk, then 2 teaspoons vanilla, until pale and glossy.

6. 6

   In a separate bowl, whisk 2 1/4 cups flour, 1 teaspoon baking soda, and 1 teaspoon flaky sea salt.

7. 7

   Stir the dry mix into the butter-sugar mixture until just combined — do not overmix. Then fold in 1 1/2 cups chocolate chips and optional nuts.

8. 8

   --- Baking ---

9. 9

   For chewier cookies, chill dough 30–60 minutes; for quicker results, scoop immediately using a 1.5-tablespoon scoop.

10. 10

    Preheat oven to 350°F (175°C). Line baking sheets with parchment. Space scoops 2 inches apart and bake 10–12 minutes until edges are golden and centers are set but still soft.

11. 11

    Remove from oven and sprinkle lightly with flaky sea salt. Let cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.