Slightly adapted from Cooks Illustrated
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 3/4 cups packed dark brown sugar (SEE NOTE)
- 1 teaspoon sea salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 cups chopped semisweet chocolate (SEE NOTE)
- 1/2 to 1 cup toasted walnuts, chopped (optional)
- Fluer de sel sea salt, for finishing
- Preheat oven to 375 degrees F, and adjust rack to the middle position. Line 2 sheet pans with parchment or a silicone baking mat. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in a stainless steel skillet or small saucepan over medium-low heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 2 to 5 minutes. Turn off heat. Stir remaining 4 tablespoons butter into hot butter until completely melted; set aside.
- Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 60 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
- Using a 1/4 cup scoop, divide dough into large balls. Arrange 2 inches apart on prepared baking sheets, 6 dough balls per sheet. Sprinkle each cookie with a pinch of fluer de sel sea salt. You may have dough leftover, so bake a third pan after the first two are done. Let the pan cool first, of course.
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-12 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
Light brown sugar will work if you don’t have dark. You can use chips if that’s all you have on hand, but chopped chocolate from an actual chocolate bar will give you those glorious chocolate puddles. Yum.
Keywords: chocolate chip cookies, brown butter chocolate chip cookies, desserts