Instructions

• Place the sliced butter in a small saucepan over medium-low heat. Stir frequently as the butter melts, then continues to foam and finally develop brown flecks and a nutty aroma. Remove from heat as soon as you see brown flecks and the butter is browned (watch carefully to avoid burning).
• Immediately transfer the browned butter to a large bowl. Stir in the brown sugar and granulated sugar until smooth and combined.
• Let the butter-sugar mixture cool for about 3–5 minutes so it is warm but not hot (this prevents the egg from cooking).
• Add the egg, vanilla extract, baking soda, and ½ teaspoon salt to the cooled mixture. Mix until combined.
• Stir in the all-purpose flour until just combined and no large streaks of flour remain.
• Fold in 1½ cups chocolate chips until evenly distributed.
• Using a 2-tablespoon scoop or spoon, portion cookie dough into balls and place them on a baking sheet lined with parchment paper or a silicone baking mat. You do not need to space them apart for chilling. Cover the sheet (or wrap the dough balls) and chill in the refrigerator for at least 1 hour.
• When ready to bake, preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
• Arrange the chilled dough balls on the prepared baking sheets about 2 inches apart. Bake for 10–15 minutes, until the cookies just lose their glossy sheen.
• Remove the cookies from the oven. Immediately press extra chocolate chips onto the tops if desired and sprinkle each cookie with a pinch of coarse sea salt. Let the cookies cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.