Ingredients:

  • 1 cup (225g) unsalted butter, browned and slightly cooled
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (100g) granulated white sugar
  • 1 large egg, room temperature
  • 2 tsp (10ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) cornstarch
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1 1/2 cups (250g) semi-sweet chocolate chips
  • 1 tsp flaky sea salt

Instructions:

  1. Place the butter in a saucepan over medium heat. Melt and continue cooking, whisking constantly, until the butter foams and turns a deep amber color with a nutty aroma. Remove from heat immediately.
  2. In a large bowl, combine the browned butter with both brown and white sugars. Beat with a mixer until the mixture resembles pale wet sand. Add the egg and vanilla extract, beating until smooth and glossy.
  3. Sift together the flour, cornstarch, baking soda, and fine salt in a separate bowl. Slowly stir the dry ingredients into the wet batter on low speed, then fold in the chocolate chips by hand until just combined.
  4. Preheat oven to 375°F (190°C). Scoop rounded tablespoons of dough (approximately 2 oz each) onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 8–10 minutes until edges are golden brown but centers remain soft.
  5. Immediately after removing from the oven, sprinkle a pinch of flaky sea salt over each cookie. Let them set on the pan for 5 minutes before transferring to a wire rack.