Ingredients:
- stick (8 Tbsp) unsalted butter, cut into cubes
- oz full-fat cream cheese, softened
- /2 cup light brown sugar, packed
- /4 cup granulated sugar
- large egg, room temperature
- teaspoon vanilla extract
- 1/2 cups all-purpose flour
- /2 teaspoon baking soda
- /4 teaspoon fine sea salt (for dough)
- cup semi-sweet chocolate chips or chunks
- Flaky sea salt (e.g., Maldon), for sprinkling
Instructions:
- Brown the Butter: Melt butter in a light-coloured saucepan over medium heat. Continue cooking, stirring often, until butter foams, subsides, and brown specs form at the bottom. Immediately pour into a heatproof bowl to stop cooking and let cool to lukewarm (about 15 minutes).
- Cream Fats: In a stand mixer, beat the lukewarm brown butter with the cream cheese, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Incorporate Egg & Vanilla: Beat in the egg and vanilla until just combined. Scrape down the sides of the bowl.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix Dough: Gradually add the dry ingredients to the wet mixture on low speed until just combined. Do not overmix.
- Fold in Chocolate: Gently fold in the chocolate chips/chunks by hand.
- Chill: Wrap the dough tightly and chill in the refrigerator for at least 1 hour to prevent excessive spreading.
- Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop: Scoop level balls of dough (about 1.5 Tbsp) onto the prepared sheets, leaving 2 inches between them.
- Bake: Bake for 10–12 minutes. Cookies should look puffy, and the edges set, but the centre should still look slightly underbaked and glossy.
- Finish: Immediately upon removing from the oven, sprinkle the tops of each cookie generously with flaky sea salt.
- Cool: Let cookies set on the hot baking sheet for 5 minutes before carefully transferring to a wire rack to cool completely.