Ingredients:
- ¾ cup (170g) unsalted butter
- ½ tsp (3g) fine sea salt
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated white sugar
- 1 large egg
- 1 tsp (5ml) pure vanilla extract
- 2 cups (250g) all-purpose flour
- ½ tsp (3g) baking soda
- 1 tsp (3g) cornstarch
- 1 cup (170g) semi-sweet chocolate chunks
Instructions:
- Place the butter in a light colored pan over medium heat. Melt and cook, whisking constantly, until the foam subsides and small brown bits form at the bottom. Remove from heat once it reaches a deep amber color and smells nutty. Stir in the fine sea salt. Note: The salt helps stop the cooking process.
- In a large bowl, whisk the warm browned butter with brown and white sugars for 2 minutes until the mixture is glossy and slightly pale.
- Whisk in the room temperature egg and vanilla extract until the batter is smooth and velvety.
- Sift in the flour, baking soda, and cornstarch. Fold the dry ingredients into the wet using a spatula until just combined. Note: Do not overmix or the cookies will be tough.
- Fold in the semi sweet chocolate chunks.
- Cover the bowl and refrigerate the dough for 30 minutes to re solidify fats.
- Preheat oven to 350°F (175°C).
- Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper or silicone mats.
- Bake for 12 minutes until the edges are golden and the center looks slightly underdone.