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1
Preheat oven to 375 degrees.
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Cut butter into even chunks of about two tablespoons each and put in a microwave-safe bowl that is at least four times bigger than the volume of butter (i.e.
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3
for this volume, it should hold at least three cups).
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Heat butter on high until melted, about 2 minutes.
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Stir until butter is completely melted.
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Cover and cook in the microwave until browned, about 7 minutes, checking every minute or two to ensure that butter has not burnt.
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While butter is browning in the microwave, stir together flour, baking soda, salt, and chocolate chips.
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Remove butter when brown and allow to cool slightly, about three to five minutes.
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Meanwhile, separate one egg and mix yolk with another whole egg.
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When butter is warm, not hot, to the touch, stir in sugars, followed by egg mixture, then vanilla.
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Stir wet ingredients into dry ingredients.
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Taste.
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13
Oh my God.
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Isnt that great?
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Take another taste.
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16
Man.
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Do you even want to bake this?
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If you do, drop batter in approximately 1/4 cup increments from a big spoon onto cookie sheet, making sure cookies are at least two inches apart.
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Do not roll cookies into balls; the rougher the top surface is, the more craggy and attractive the finished cookie.
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This recipe makes two cookie sheets of cookies, or you can freeze leftover cookie dough in cookie-sized portions for later.
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Bake for 8 minutes, then reverse cookie sheets back-to-front and up-and-down if you are baking two sheets.
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If you are baking one sheet, just turn it around back-to-front.
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Take cookies out of oven when they are golden brown just around the edges, and puffed and set on top, about 5-8 more minutes.
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Sprinkle each with sea salt.
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25
Cool cookies on cookie sheet before storing in an airtight container or zip-top bag.
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26
Image source: Flickr member ilovemypit under Creative Commons
