1 c butter
1 1/4 c packed brown sugar (light or dark) (265 g)
1/2 c granulated sugar (106 g)
2 large eggs
1 large egg yolk
1 tsp vanilla
3 c flour (426 g)
1 tsp baking powder
1 tsp baking soda
3/4 tsp table
2 c semisweet chocolate chips (340 g)
Flaky sea salt for sprinkling (optional)
Line two half sheet pans with parchment paper, set aside.
Cut butter into pieces and add to a 10-inch skillet and brown, stirring slowly with a silicone spatula. This should take anywhere from 5 to 8 minutes.
When the butter solids are browned and golden and it smells carmelly and fragrant, immediately remove from the heat and pour the butter into a large bowl.
Add the sugars and stir to combine. Let the mixture sit until just barely warm or cooled to room temperature, 5 to 7 minutes.
Add the eggs, egg yolk, and vanilla and stir until well-combined and the batter is light and creamy.
Add the flour, baking powder, baking soda, and salt. Mix until a few dry streaks remain. Stir in the chocolate chips until evenly combined. Let the batter rest while the oven preheats.
Preheat the oven to 350℉. Once the oven is preheated, begin scooping cookies using a 2-Tbs scoop and roll into balls. Place several inches apart. Bake 10-11 minutes or until cookies are just set around the edges and a bit crackly on top. Don't overbake!
Immediately out of the oven, sprinkle a few grains of sea salt on each cookie. Let the cookies cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.
From Mel's Kitchen Cafe
