Chocolate Chip Cookies

Method

1. 1Brown the butter: melt butter in a light-colored saucepan over medium heat, stirring constantly. It will foam, then subside. Continue cooking until milk solids turn golden brown and the butter smells like toasted hazelnuts, about 5–6 minutes. Pour into a large bowl immediately and let cool to room temperature, about 20 minutes.
2. 2Add both sugars to the brown butter and whisk vigorously for 2 minutes until well combined. Add eggs one at a time, whisking for 30 seconds after each. Add vanilla and whisk until the mixture is smooth, pale and slightly thickened.
3. 3Sift flour, baking soda and fine salt into the bowl. Fold gently with a spatula until just combined. Fold in chocolate chips. For bakery-quality cookies, cover the dough and refrigerate for 24–72 hours — the dough dries out slightly, concentrating flavors and producing chewier cookies.
4. 4When ready to bake, preheat oven to 190°C (375°F). Line baking sheets with parchment paper. Scoop dough into balls of about 50g each (roughly 2 tablespoons). Space 6cm apart on the baking sheet.
5. 5Bake for 10–12 minutes until the edges are set and golden but the centers still look underdone and glossy — they firm up as they cool. Rotate the pan halfway through baking.
6. 6Remove from oven and immediately sprinkle each cookie with a few flakes of sea salt. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will look soft but will set as they cool.
7. 7Store in an airtight container at room temperature for up to 5 days — if they last that long.