Description
These decadent chocolate chip cookies feature browned butter and an extra egg yolk for a rich, toffee-like flavor and an exceptionally chewy texture. Perfectly balanced with crispy edges and molten chocolate pools, they are a timeless addition to any cookie jar.
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups chocolate chips or chunks
- Flaky sea salt, for finishing
Instructions
- In a small saucepan over medium-low heat, melt and brown the butter until it develops a nutty aroma and golden-brown bits; let cool for 5 minutes.
- In a large bowl, stir the browned butter with the brown and granulated sugars until the mixture resembles wet sand.
- Whisk in the whole egg, egg yolk, and vanilla extract until the batter is smooth and slightly lightened.
- Gently fold in the flour, baking soda, and kosher salt just until no white streaks remain.
- Stir in the chocolate chunks, then cover and refrigerate the dough for at least 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop dough onto sheets 2 inches apart and bake for 12 to 13 minutes until edges are golden.
- Sprinkle with flaky salt and cool on the pan for a few minutes before transferring to a wire rack.
Notes
To ensure the best texture, avoid over-mixing the dough once the flour is added. If the dough feels too firm after chilling, let it sit at room temperature for about 20 minutes before scooping to allow it to soften slightly. Always use room temperature eggs to help the dough emulsify properly with the warm butter.
- Prep Time: 20 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American