Ingredients

The following ingredients have 12 Servings
  • 3/4 cup unsalted butter
  • 1 2/3 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup light or dark brown sugar
  • 1/2 cup sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 3 oz semisweet chocolate, chopped
  • 3 oz semisweet chocolate, chopped
  • flaky salt

Instruction

  • Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 5 minutes. Pour browned butter into a shallow glass bowl or glass measuring cup and chill in the freezer until solidified and the texture of room temperature butter, about 45 minutes to an hour.
  • Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips. Cover dough and chill in the refrigerator for 2 to 3 hours.
  • Preheat oven to 350°F and line two baking sheets with parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets. Top cookies with chopped chocolate, pressing gently to adhere.
  • Bake cookies for 11 to 12 minutes, rotating pans halfway through, until edges are golden and set. Sprinkle cookies with flaky salt and let cool 10 minutes on baking sheets, then transfer to a wire rack and let cool completely.
  • Store cookies in an airtight container at room temperature for 3 to 4 days.