Chocolate Chip Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brown the butter in a saucepan over medium-low heat, stirring constantly until it turns a light brown color and releases a nutty aroma. Pour into a bowl and let cool for 5 minutes.

Step 2

Whisk in the brown sugar, granulated sugar, and vanilla extract until fully combined. Add the egg and whisk until smooth.

Step 3

In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Slowly add to the wet ingredients and mix until a dough forms.

Step 4

Fold in the chocolate and nuts (if using).

Step 5

Use an ice cream scoop (40-50g per dough ball) to portion the dough. Roll into balls and refrigerate for at least 2 hours, preferably overnight.

Step 6

Preheat the oven to 180°C (350°F) 10 minutes before baking.

Step 7

Place the chilled dough balls on a baking tray lined with parchment paper, spacing them out evenly.

Step 8

Bake for 12-14 minutes, or until golden brown around the edges. Halfway through, slam the tray down on the counter for extra chewy cookies.

Step 9

Sprinkle with flaky sea salt while the cookies are still warm and let them cool on the tray for about 5 minutes before transferring to a wire rack.