This isn’t a typical chocolate chip cookies post where I tell you I have the best recipe. Because I just don’t. There are not only tons of recipes, but people love these cookies in very specific ways. I have at least a dozen recipes for chocolate chip cookies. I think they are all amazing they are just used for specific scenarios.

But there is one I go back to regularly because it is the most universal recipe I have. Three things I think make these Chocolate Chip Cookies next level is browning the butter, using two different chocolates, and adding flaked sea salt. This might become your new favorite recipe.

Brown Butter Salted Chocolate Chip Cookies

Ingredients

• 2 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter (2 sticks)
• 1 1/2 cups packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg + 1 additional egg yolk, at room temperature
• 1 tablespoon vanilla extract
• 3/4 cup semi-sweet chocolate bar chipped
• 3/4 cup milk chocolate chips
• Maldon flake sea salt, for sprinkling on top

Instructions

• First, brown your butter: add butter to a large saucepan and place over medium heat. The butter will begin to bubble. Be sure to whisk intermittently and keep an eye on it. After a couple of minutes, the butter will begin to brown. Remove from heat as it will continue to cook. Immediately transfer the butter to a medium bowl. Place in the fridge for 10 minutes to firm it up a bit.
• With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute. It should lighten up in color. Beat in the egg, egg yolk, vanilla until combined. 
• In a separate large bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat on low speed just until combined. Add both chocolates and mix on low speed until just incorporated into the dough.
• Chill your dough for 2 hours in the refrigerator. Not doing this will have your cookies spreading too much.
• Once dough is chilled, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Scoop about 2-3 tablespoons of dough. Place dough balls on cookie sheet, 2 inches apart. Size isn’t as important as making sure they are all even in size.
• Sprinkle with Maldon salt before baking.
• Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle but will continue to cook once out of the oven. (Depending on your size the time may vary.)
• Cool the cookies on the sheets for 5 minutes to allow them to set up. Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. Makes 24-36 cookies.