I’ve seen this recipe floating around TikTok for weeks so I had to give it a try and they are divine! I am not sure who the original creator was but they deserve an award.

Ingredients

• 3/4 cup unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg + 1 large egg yolk, at room temperature
• 1 TBSP pure vanilla extract
• 1 3/4 cup all-purpose flour
• 3/4 tsp baking soda
• 3/4 tsp kosher salt + more flaky seat salt for sprinkling
• 1 1/2 cups semi sweet chocolate chips or roughly chopped chocolate

Directions

• Start by placing the butter in a small saucepan over medium-low heat. Keeping the heat low is essential for achieving an even, golden brown color. Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. Initially, the butter will melt and bubble, but as time goes on, the bubbles will become smaller, and the butter will release a warm, nutty aroma. Continue cooking the butter, stirring and scraping occasionally, until it begins to take on a golden color and you notice small brown bits floating, which will take about 5 to 7 minutes. These bits are the milk solids separating and toasting. Once the butter has reached a golden brown color, remove it from the heat and let it cool in the saucepan for a few minutes
• In a large mixing bowl, combine the brown butter with brown sugar and granulated sugar, mixing well with a silicone spatula. Then add the egg, an extra egg yolk, and vanilla extract, mixing thoroughly
• Next, add the flour, baking soda, and salt to the mixture, folding gently until there are no visible streaks of flour. Be careful not to overmix; the dough should be soft but not sticky, giving slightly when you touch it with your finger. Fold in the chocolate chips until evenly distributed, again taking care not to overmix.
• Cover the bowl and refrigerate the dough for at least 1 hour (or up to overnight)
• When you’re ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper. Remove the dough from the fridge and let it sit at room temperature for about 20 minutes until it’s scoopable. Use a 1½-ounce cookie scoop to portion out equal amounts of dough, placing them on the prepared baking sheets with about 2 inches of space between each. Bake the cookies until they have puffed up and are light golden brown around the edges, but still relatively soft in the center, which should take about 12 to 13 minutes
• Once you remove the baking sheet from the oven, sprinkle the cookies with flaky sea salt (if desired), and allow them to cool slightly on the baking sheet before serving

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