The Newest Member Of The Family
The perfect celebratory chocolate chip cookies, with browned butter, sea salt and homemade vanilla extract!
Recipe type: Dessert
Serves: 2½ dozen
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter (1¾ sticks)
  • ½ cup white sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon sea salt flakes
  • 2 teaspoons homemade or pure vanilla extract (no imitations)
  • 1 large egg
  • 1 large egg yolk
  • 1¾ cups chocolate chips
  1. Preheat oven to 375 degrees and line two large baking sheets with silicone baking mats. Whisk together the flour and baking soda in a medium bowl.
  2. Put 10 tablespoons of the butter in a medium skillet set over medium-high heat. Allow the butter to melt for 2 minutes and begin to swirl it around the pan, allowing it to brown. Keep the butter moving so it doesn’t burn. Browning should take about 3 minutes and you’ll know it’s done when it smells nutty and it has a dark golden brown color. Remove the pan from the heat and transfer the butter to a large mixing bowl. Add the remaining 4 tablespoons of cold butter to the melted butter, and stir gently until it is melted.
  3. Add the white sugar, brown sugar, vanilla extract and salt to the butter and whisk the ingredients together. Add the egg and egg yolk and whisk again until mixture is smooth, 30 seconds. Allow the batter to rest for 3 minutes, then whisk for 30 seconds more. Do this two more times; the end result should be thick and shiny.
  4. Add the flour mixture and stir until just combined, about 1 minute. Gently stir in chocolate chips. The batter will be soft.
  5. Form each cookie with 1 very rounded tablespoon of dough. Place cookies 2 inches apart on the prepared baking sheets and bake one tray at a time, 10 to 12 minutes, on the middle rack of your oven. Rotate baking sheet after 5 minutes and check the cookies at 10; you want them to be golden brown and set around the edges, but puffy in the middle. It’s very important not to overbake these.
  6. Allow to cool on the pan for 1 to 2 minutes, then transfer to a wire rack to cool completely.
Recipe by sweetest kitchen at