Chewy Chocolate Chip Cookies

Instructions

Make the dough: Heat the oven to 375°F and line a large baking sheet with parchment. In a large bowl, combine the browned butter, both sugars, vanilla, and salt and whisk to combine. Add the egg and yolk and whisk until smooth. Add the baking soda and whisk thoroughly — several more passes around the bowl even after it seems incorporated. Switch to a spatula and fold in the flour, then the chocolate chips. You can bake right away, or cover and refrigerate for up to 2 days. If chilling, let the dough sit at room temperature for 30 to 60 minutes before scooping.

Bake: Scoop the dough into balls (a 1½-tablespoon scoop works well) and arrange on the prepared sheet with room to spread. Sprinkle with Maldon. Bake for 9 to 12 minutes, until the edges are deep golden brown but the centers still look underdone — they'll continue to set as they cool. If you'd like a rippled top, drop the tray from a few inches above the counter once or twice right out of the oven. Let rest on the pan for 1 minute, then transfer to a cooling rack. Repeat with the remaining dough.

Do ahead: Let cookies cool completely before storing. Keeps in an airtight container for up to 5 days.