Ingredients:

  • 2 1/4 cups (280g) All-purpose flour
  • 1 tsp Baking soda
  • 1 1/2 tsp Cornstarch
  • 1/2 tsp Salt
  • 1 tsp Espresso powder
  • 3/4 cup (170g) Unsalted butter
  • 3/4 cup (150g) Dark brown sugar, packed
  • 1/2 cup (100g) Granulated white sugar
  • 1 Large egg, room temperature
  • 1 Egg yolk, room temperature
  • 2 tsp Pure vanilla extract
  • 1 1/2 cups (250g) Semi-sweet chocolate chips
  • 1/2 tsp Flaky sea salt

Instructions:

  1. Place the butter in a heavy-bottomed saucepan over medium heat. Melt, then continue cooking while whisking constantly. The butter will foam, then turn clear, then develop brown specks. Once it smells like toasted hazelnuts and looks amber, remove it immediately from the heat and pour into a large heat-proof mixing bowl.
  2. Whisk the dark brown sugar and granulated white sugar into the hot brown butter until well combined. Add the room temperature egg, egg yolk, and vanilla extract. Whisk vigorously for 1-2 minutes until the mixture lightens in color and becomes thick and emulsified.
  3. Sift the all-purpose flour, baking soda, cornstarch, salt, and optional espresso powder directly into the wet ingredients. Use a silicone spatula to fold the dough until just a few streaks of flour remain.
  4. Fold in the semi-sweet chocolate chips until evenly distributed. Do not overmix.
  5. Using a #20 cookie scoop (approx. 3 tablespoons), portion the dough into balls and place on parchment-lined baking sheets. Sprinkle with flaky sea salt and bake at 350°F (175°C) for 9-11 minutes or until the edges are golden brown but the centers still look slightly soft.