1 cup (240g) of unsalted butter, browned

1 ¼ cup (225g) brown sugar

¼ cup (50g) white sugar

1 egg

1 egg yolk

3 tsp (15ml) vanilla extract

1 ¾ cup (210g) flour

1 tsp (5ml) baking soda

½ tsp (2.5ml) salt

1 12-oz (340g) bag semi-sweet chocolate chips

1 tsp (5 ml) fleur de sel sea salt flakes

Preheat oven to 350F (175C).

Melt butter in a deep skillet, once it starts to foam, whisk it around and it will begin to brown. Remove from heat when it’s a nice caramel color. Allow it to cool.

Meanwhile, whisk together the flour, baking soda and salt. Set aside.

Add the sugars to a stand mixer, or to a bowl for use with a hand mixer. Add the brown butter. Beat together until combined. Add the vanilla. Then add the egg and egg yolk, one at a time beating in between each addition until the batter is smooth.

Add the flour mixture in thirds beating in between each addition and scraping down the bowl.

Remove the bowl from the mixer and stir in the chocolate chips with a wooden spoon.

Scoop out batter with a 2” (5cm) ice cream scoop onto baking sheets lined with parchment paper. Placing 6 scoops on the tray to allow from for the cookies to spread.

Bake at 350F (175C) for 15 minutes or until you see that cookies are set and begin to crack. Don’t remove them until they begin to crack!

Remove cookies from the oven, sprinkle with a few sea salt flakes while warm and then allow them to cool and deflate, this is how they get chewy. They will become thin and crackly looking.

Serve with a glass of cold milk or sandwich between softened ice cream for the ultimate ice cream sandwich! Keep sandwiches in freezer until ready to serve for an easy summer dessert idea!