Browned butter, dark brown sugar, dark chocolate, and malden sea salt give these cookies unprecedented depth. Watch out Nestle Toll House.

Ingredients:

1 1/2 sticks unsalted butter

2 cups plus 1 tablespoon all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon table salt

1 cup packed dark brown sugar

1/2 cup granulated sugar

1 egg plus 1 egg yolk

1 tablespoon vanilla extract

3/4 cup dark chocolate chips

1/2 cup milk chocolate, chopped

Malden Sea Salt

 

Instructions:

Step 1: Heat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.

Step 2: Melt the butter in a small or medium sized saucepan. Let brown until nutty aromas and golden brown coloring emerges. Be careful not to burn! Transfer to a separate bowl and cool in the fridge.

Step 3: Whisk flour, baking soda, and salt together in a medium sized bowl.

Step 4: Combine brown sugar, granulated sugar, and cooled browned butter in the bowl of an electric mixer. With the paddle attachment, mix until thoroughly incorporated. Add eggs and vanilla and mix just until combined.

Step 5: With the mixer speed on low, gradually add the flour mixture. Mix just until combined. Stir in chocolate pieces.

Step 6: Take rounded tablespoons of dough and drop them on prepared cookie sheets. Bake one sheet at a time on the middle rack of the oven. It should take approximately 12-15 minutes and the middle of the cookie will still be soft (almost under-baked looking).

Step 7: Immediately sprinkle with a pinch of Malden Sea Salt. Let cool on the cookie sheet for 5 minutes, then transfer to a wire rack. If you choose to make a large batch of cookies, repeat Step 6 until all of the cookie dough is used up, making sure pans are relatively cool before entering the oven. If you would like to save the dough for a later date, it can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.