Brown Butter Chocolate Chip Cookies

Method

1. 1

   Brown the butter

   Melt butter in a light-coloured saucepan over medium heat, stirring constantly. It will foam, then turn golden, then smell nutty. Remove from heat when you see brown specks at the bottom. Pour into a bowl and let cool for 15 minutes.

   
2. 2

   Mix sugars

   Whisk brown butter with both sugars until combined. Add eggs, extra yolk, and vanilla. Whisk vigorously for 2 minutes until the mixture is thick and glossy.

   
3. 3

   Add dry ingredients

   Fold in flour, baking soda, and salt until just combined. Fold in chocolate chips.

   
4. 4

   Rest the dough

   Cover and refrigerate for at least 30 minutes (overnight is even better for deeper flavour).

   
5. 5

   Bake

   Preheat oven to 180°C. Scoop dough into balls on a lined baking tray, spaced well apart. Bake 10–12 minutes until edges are set but centres look underdone. They firm up as they cool.

   
6. 6

   Finish

   Immediately sprinkle with flaky sea salt. Let cool on the tray for 5 minutes before transferring.