Bakery-Style Chocolate Chunk Cookies

Step 1

Melt butter in a light-colored saucepan over medium heat, swirling often, until it turns amber with a nutty aroma, ~8 minutes.

Step 2

Pour browned butter into a bowl, then chill in the freezer for 10 minutes until it cools but is still liquid.

Step 3

Whisk together granulated sugar, brown sugar, and cooled browned butter until combined.

Step 4

Beat in the egg until fully incorporated, then add vanilla extract and stir.

Step 5

Combine flour, baking soda, and salt in a separate bowl, then whisk to blend.

Step 6

Fold dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.

Step 7

Fold in chocolate chunks until evenly distributed throughout the dough.

Step 8

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.

Step 9

Preheat oven to 375°F. Line two baking sheets with parchment paper.

Step 10

Scoop dough into 2-tablespoon portions and space them 2 inches apart on the prepared sheets.

Step 11

Bake for 11–13 minutes until edges are golden brown but centers still look slightly underdone.

Step 12

Remove from oven and immediately sprinkle a tiny pinch of fleur de sel on each warm cookie.

Step 13

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.