Brown Butter Chocolate Chip Cookies

Nutty brown butter, dark brown sugar, chopped dark chocolate and flaky salt. Crisp edges, soft middle, puddles of chocolate.

Rest the dough overnight if you can wait. The flour hydrates and the flavor goes deep and toffee-like.

Ingredients

• 1 cup unsalted butter
• 1 cup dark brown sugar, packed
• ½ cup granulated sugar
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 2¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 8 oz dark chocolate, chopped
• 1 tsp flaky salt

Method

1. Brown the butter in a light-colored pan over medium, swirling, until it smells nutty and the solids turn deep amber, about 6 minutes. Pour into a bowl and cool 10 minutes.
2. Whisk both sugars into the butter, then the eggs and vanilla until glossy.
3. Stir in the flour, baking soda and salt, then the chocolate. Chill the dough at least 30 minutes, or overnight.
4. Heat the oven to 350°F. Scoop 3-tablespoon balls onto a lined sheet, 3 inches apart.
5. Bake until the edges are golden and the centers still look soft, 11 to 12 minutes. Sprinkle with flaky salt and cool on the pan 5 minutes.