Instructions

• Preheat oven to 375°F. Set an oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
• Place ¼ cup (½ stick) unsalted butter in a small saucepan over medium heat. Melt, then continue cooking, stirring frequently, until the butter foams, small brown bits form, and it smells nutty and turns golden brown, about 4–5 minutes. Remove from heat.
• Transfer the browned butter (including the brown bits) to a medium bowl and let cool for 5 minutes.
• Meanwhile, whisk together ½ cup (67 g) all-purpose flour, ¼ teaspoon fine grain sea salt, and ¼ teaspoon baking soda in a small bowl; set aside.
• Add ⅓ cup (64 g) packed dark brown sugar and 1 tablespoon + 1 teaspoon (19 g) sugar to the cooled brown butter. Whisk until the sugars are incorporated and the mixture resembles wet sand.
• Add 1 egg yolk and whisk until smooth, about 30 seconds. Whisk in ¾ teaspoon vanilla extract.
• Add the dry ingredients to the wet mixture and fold with a spatula until no dry streaks remain; avoid overmixing.
• Fold in 2 ounces (60 g) dark or semisweet chocolate chips.
• Portion the dough into nine to ten 1-ounce balls (use a kitchen scale, small scoop, or spoon). Place the balls about 1 inch apart on the prepared baking sheet.
• Bake on the middle rack until the cookies are golden brown around the edges and set in the center, 8–10 minutes.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.