The Best Chocolate Chip Cookies Recipe: 25 Min

Instructions:

1. Start by melting the butter in a light-colored skillet over medium heat. Whisk constantly as it bubbles and pops. Once the popping subsides and you see mahogany-colored bits at the bottom and it smells intensely nutty, remove it from the heat immediately.
2. Pour the browned butter into a large mixing bowl and let it cool for 10 minutes.
3. Whisk the light brown sugar and granulated white sugar into the cooled butter until no lumps remain.
4. Add the large egg, egg yolk, and vanilla. Whisk vigorously until the mixture lightens in color and becomes ribbony.
5. Sift the dry ingredients. In a separate bowl, whisk the flour, baking soda, and fine sea salt.
6. Fold the dry ingredients into the wet mixture using a spatula until only a few streaks of flour remain. Over mixing at this stage will lead to a tough, bread like cookie.
7. Add the semi sweet chips and the chopped dark chocolate bar, folding gently until the chocolate is evenly distributed.
8. Use a large scoop to form 18 balls of dough. If you have time, chill these for 30 minutes.
9. Arrange on a lined sheet and bake at 175°C for 10 minutes until the edges are set and golden but the centers look slightly underdone.
10. Immediately sprinkle with flaky sea salt and let them rest on the pan for 5 minutes. Carryover cooking finishes the centers while the edges crisp up.