makes one dozen cookies
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon fine sea salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips
Maldon flaky sea salt
1. Preheat the oven to 375 degrees. Line a baking sheet with a silpat or parchment paper and set aside.
2. In a medium bowl, whisk together the flour and baking soda.
3. In a small sauce pot, melt 10 tablespoons of butter. Continue cooking, swirling constantly, until the butter begins to emit a nutty aroma and is golden-brown in color, about 3 minutes. Carefully transfer the browned butter to a heat-safe bowl. Stir the remaining 4 tablespoons of butter into the browned butter until completely incorporated.
4. Add the sugars, salt, and vanilla extract to the browned butter mixture. Whisk until well-combined. Stir in the egg and egg yolk until completely smooth, about 30 seconds. Let the mixture rest for 3 minutes, then whisk for another 30 seconds. Repeat for a total of three times.
5. Stir the flour mixture into the butter mixture until just combined. Then stir in the chocolate chips.
6. Scoop the dough into golf-ball sized rounds. (Each ball will have about 3 tablespoons-worth of dough.) Place six dough balls on the prepped baking sheet, about 2 inches apart. Sprinkle the top of each dough ball with flaky sea salt.
7. Bake the cookies for 10-14 minutes, or until golden brown on the edges and nearly set in the middle. Rotate the baking sheet halfway through the baking time. Remove from the oven and set the cookies on a wire rack to cool completely. Repeat with the remaining dough, for a total of 12 cookies.