Ingredients
Scale
- 1/2 cup Unsalted Butter
- 1/2 cup Granulated White Sugar
- 3/4 cup Brown Sugar, packed
- 1 Large Egg, room temperature
- 2 teaspoons Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 1 cup Semi-Sweet Chocolate Chips
- Optional: Flaky sea salt for topping
Instructions
- Brown the Butter: Place the butter in a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it melts, it will begin to foam and pop. Continue cooking for about 3 to 5 minutes until the foam subsides and you see little brown specks at the bottom of the pan. It should smell nutty and delicious. Remove from heat immediately to prevent burning.
- Mix the Sugars and Wet Ingredients: In the same saucepan (now off the heat), add the white sugar and brown sugar. Stir well until the sugars are fully incorporated into the warm butter. Let the mixture cool for about 2 minutes so you do not scramble the egg. Add the egg and vanilla extract, whisking vigorously until the mixture looks glossy and smooth.
- Combine Dry Ingredients: Add the flour, baking soda, and salt directly into the saucepan. Use a spatula or wooden spoon to fold the ingredients together until just a few streaks of flour remain. Be careful not to overmix, as this can make the cookies tough. The residual heat from the pan is fine; it helps create a chewy texture.
- Fold in Chocolate and Scoop: Fold in the chocolate chips. The dough will be warm, so some chips might melt slightly—this creates beautiful chocolate swirls! Preheat your oven to 350°F (175°C). Use a cookie scoop or a tablespoon to drop rounded mounds of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake and Cool: Bake for 9 to 11 minutes. The edges should be golden brown, but the centers should still look slightly soft and underbaked. Remove from the oven and sprinkle with flaky sea salt if desired. Let them cool on the baking sheet for at least 5 minutes to set before transferring to a wire rack.
- Cook Time: 20 minutes