Crisp and chewy chocolate chip cookies
Nutrition per serving
Combine the flour, baking soda, and salt in a small bowl. In a large bowl, mix together the white and brown sugars and salt. Split and scrape the vanilla bean and roughly chop the chocolate. Melt the butter in a small pan over medium heat. Cook until the butter begins to foam and brown, swirling often. Use a rubber spatula to scrape up the brown bits from the bottom of the pan, remove from heat, and set aside to cool slightly.
Add the slightly cooled brown butter to the sugar mixture and whisk to combine. Add the eggs and vanilla beans seeds and continue to beat until the batter feels smooth and slightly thickened.
Add the flour mixture to the batter and fold until almost all incorporated but not quite. Add the chopped chocolate and continue to fold until all is incorporated. Cover the dough with plastic wrap, pressing it against the dough to seal, and refrigerate for at least 1 hr. but best overnight.
Preheat the oven to 375°F/190°C and line a baking sheet with parchment paper. Scoop the dough into golf ball-sized mounds and distribute them on the baking sheet with plenty of space in between them. Sprinkle with flaky sea salt and then bake for approx. 7 - 8 min., or until the edges are a deep golden brown and the centers are only just set but still soft and seemingly under-baked. Remove from the oven and let cool slightly before enjoying warm or transferring to a wire rack to cool completely.