Flavors by Alessandra

Brown the Butter
1 In a medium saucepan over medium heat, melt the butter and continue cooking, swirling occasionally, until it foams and the milk solids turn golden brown and smell nutty — about 4–6 minutes.
2 Pour into a heatproof bowl and let cool until just warm to the touch, about 10–15 minutes.
Mix the Dry Ingredients
4 In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Combine the Wet Ingredients
6 In a medium bowl, whisk together the brown sugar and granulated sugar.
7 Pour in the cooled brown butter and whisk until smooth and glossy.
8 Add the egg and vanilla and whisk vigorously until the mixture lightens in color and looks creamy.
Combine Wet and Dry Mixtures
10 Using a rubber spatula, fold the dry ingredients into the wet mixture just until a few streaks of flour remain.
11 Add the chopped chocolate and fold again until evenly dispersed and no dry spots remain.
Form and Chill the Dough
13 Scoop about 2 tablespoons of dough per cookie (smaller than standard bakery size) to form roughly 18 dough balls.
14 Arrange them on a tray and chill uncovered in the refrigerator for at least 2 hours, ideally 24 hours, to firm up and develop flavor.
15 If chilling overnight, cover after the first 2 hours to prevent drying out.
Bake
17 Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and place 6–7 chilled dough balls on each.
18 Bake for 5 minutes, then remove the trays and bang them firmly on the counter to deflate and create rippled edges.
19 Return to the oven, switch rack positions, and bake for 2 minutes more.
20 Bang again, then bake for 2 final minutes — about 9 minutes total.
21 The cookies should be lightly golden on the edges, slightly glossy and puffed on top, and soft in the center.
Cool and Finish
23 Let the cookies cool on the trays for 2–3 minutes before transferring to a wire rack.
24 Sprinkle with flaky sea salt, if desired.