Ingredients

• 168 grams unsalted butter (3/4 cup)

• 200 grams brown sugar (1 cup)

• 50 grams cup granulated sugar 1/4 cup

• 1 egg + 1 egg yolk, room temp

• 1 tablespoon pure vanilla extract

• 210 grams all-purpose flour (1 & 3/4 cup)

• 3/4 teaspoon baking soda

• 1 teaspoon sea salt

• 2 cups chocolate chips

• Flaky sea salt for the top

Directions

1. Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown. It will smell pretty nutty (like me HA!). As soon as the butter starts to turn brown take it off the heat. If you leave it on too long liquid could escape making your cookies dry. Put to the side and allow to cool.

2. In a large standing mixing bowl combine the brown butter, brown sugar, and white sugar. Mix on low with your mixer (or by hand) until combined. Then add in the egg, egg yolk, and vanilla extract. Mix until just combined.

3. In separate bowl mix the flour, salt and baking soda. Then add half the dry ingredients into the wet until mixed together. Slowly add in the rest of the flour a little bit at a time. Stop if the dough starts to get too dry (you do not want a crumbly dough). Fold in the chocolate lightly. Do not over mix the dough!

4. Refrigerate the cookie dough for a half an hour.

5. When ready to bake preheat the oven to 350°F. I used a silicone baking mat, but you can line a baking sheet with parchment to bake. Use a 1-ounce cookie scoop (or small spoon) and make the dough into balls. Place them 2 inches apart and bake for 11 minutes, or until the edges are golden brown and the center has puffed up and are still gooey. Some people think that they are not done until they are really brown, DON’T listen. They will keep cooking while cooling down and become the perfect gooeyness!

6. Before putting on the cooling rack sprinkle some flaky salt onto the cookies (as much or as little as you want)! Then move them to the cooling rack to cool down. Or eat them hot and risk a burnt tongue like I do HA!