Ingredients:

  • 1/2 cup (115g) unsalted butter, browned
  • 3/4 cup (150g) white granulated sugar
  • 3/4 cup (165g) packed brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1 1/2 cups (255g) semi-sweet chocolate chunks

Instructions:

  1. Brown the butter in a heavy-bottomed saucepan over medium heat. Whisk constantly until the butter foams and develops a nutty aroma and golden-brown specks. Remove from heat immediately.
  2. In a large mixing bowl, whisk the browned butter with the white granulated sugar and packed brown sugar until fully combined.
  3. Beat in the room-temperature egg and vanilla extract until the mixture is glossy and smooth.
  4. Fold in the all-purpose flour, baking soda, and fine sea salt using a spatula just until no white streaks remain; do not overmix.
  5. Fold in the semi-sweet chocolate chunks.
  6. Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper.
  7. Bake at 350°F (175°C) for 9–11 minutes. Remove the cookies when the edges are deep golden brown and mahogany-colored, but the centers still look slightly underbaked.