Ultimate Chocolate Chip Cookies

Method

1. Brown the butter: In a saucepan over medium heat, melt the butter and continue cooking until the milk solids turn golden brown and the butter smells nutty and fragrant. Remove from the heat and set aside to cool slightly.
2. Mix the wet ingredients: In a large mixing bowl, combine the brown sugar and white sugar. Add the cooled brown butter and stir until well combined. Add the egg and egg yolks, then mix until smooth.
3. Add the dry ingredients: Add the dry ingredients and mix until just combined. Be careful not to overmix the dough.
4. Add the chocolate: Gently fold in the chopped chocolate until evenly distributed throughout the dough.
5. Shape and chill: Using a ¼-cup measuring cup or large cookie scoop, portion the dough and roll into balls. Place on a lined baking sheet or plate and chill in the refrigerator until firm (at least 2hrs, or if you are impatient you can freeze them for 15mins).
6. Bake: Preheat the oven to 350°F (175°C). Place the chilled cookie dough balls on a lined baking sheet, leaving plenty of space between each cookie. Bake for 12–15 minutes, or until the edges are golden brown while the centers still look slightly soft.
7. Finish and cool: If desired, sprinkle the cookies with flaky sea salt immediately after removing them from the oven. Let the cookies cool on the hot baking sheet for at least 10 minutes. They will continue to bake and set as they cool.
8. Serve: Transfer to a wire rack to cool further, or enjoy while they’re still warm and gooey.