Best Chewy Chocolate Chip Cookies: 25 Minute Recipe

Instructions:

1. Place the 1 cup of unsalted butter in a saucepan over medium heat, whisking constantly until it turns a deep amber and smells nutty. Note: This takes about 5-8 minutes; watch for the sizzle to stop.
2. Pour the browned butter into a large mixing bowl and let it sit for 10 minutes. Note: Adding eggs to hot butter will scramble them, which we definitely don't want.
3. Add the 1 1/4 cups dark brown sugar and 1/2 cup white sugar to the cooled butter. Whisk vigorously for 2 minutes until the mixture looks like wet sand.
4. Add the 1 large egg, 1 egg yolk, and 1 tablespoon vanilla. Beat the mixture for another 3 minutes until it becomes pale, thick, and velvety.
5. In a separate bowl, sift together the 2 1/4 cups flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 3/4 teaspoon sea salt.
6. Slowly fold the dry ingredients into the wet mixture using a spatula until just a few streaks of flour remain. Note: Over mixing here leads to tough, bready cookies.
7. Gently stir in the 1 1/2 cups semi sweet chocolate chunks until evenly distributed through the thick dough.
8. Cover the bowl and refrigerate for at least 30 minutes. Note: This hydrates the flour and prevents the cookies from spreading into flat pancakes.
9. Preheat your oven to 350°F (175°C). Scoop 2 tablespoon sized balls onto a parchment lined sheet, spaced 2 inches apart.
10. Bake for 9-11 minutes until the edges are set and lightly tawny, but the centers still look slightly underdone.
11. Remove from the oven and immediately sprinkle with flaky sea salt. Let them rest on the pan for 10 minutes until they firm up enough to move.