Ingredients:

  • 280g all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 0.5 tsp sea salt
  • 170g unsalted butter
  • 150g dark brown sugar, packed
  • 100g granulated white sugar
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 tsp pure vanilla extract
  • 300g semi-sweet chocolate chips

Instructions:

  1. Place unsalted butter in a small saucepan over medium heat. Melt and continue cooking until foam subsides and mahogany-colored milk solids form at the bottom, smelling nutty. Remove from heat and cool for 5 minutes.
  2. In a large mixing bowl, whisk the cooled brown butter with the dark brown sugar and granulated sugar until smooth. Add the whole egg, egg yolk, and vanilla extract, whisking vigorously for 1-2 minutes until the mixture is lightened and thickened.
  3. Using a silicone spatula, gently fold in the flour, baking soda, cornstarch, and sea salt. Mix until only a few streaks of flour remain, then fold in the chocolate chips until evenly distributed.
  4. Preheat oven to 375°F (190°C). Scoop rounded tablespoons of dough (approx. 1.5 - 2 tablespoons each) onto parchment-lined baking sheets.
  5. Flash-chill the prepared baking sheets in the freezer for 5-8 minutes to stabilize the fats.
  6. Bake for 9-11 minutes. The edges should be golden and set, while the centers remain slightly soft. Cool on the pan for 5 minutes before transferring to a wire rack.