Tina's Brown Butter Sea Salt Chocolate Chip Cookies

This classic recipe is elevated by the browned butter and the time Tina's takes to refrigerate the cookies. Your patience and effort are rewarded by the nutty and developed flavor once baked! 

Recipe by: Rachel Greenspan and Brendan Smith, Owners of Tina's Pizza and Bettina

Photos by: Tina's Pizza

Process

To prepare, brown the butter in advance, then chill the butter in the refrigerator overnight. 

To make the cookie batter, cream the browned butter, cane sugar and brown sugar in a stand mixer until fluffy, approximately 5 minutes. Next, slowly add the eggs (whole and yolks) until completely combined. 

Add the vanilla, then scrape the bowl to make sure everything is evenly combined. Then, add the sifted flours, baking soda and kosher salt in 3 additions, again scraping the sides of the bowl in between. Lastly, add both types of chocolate. If the pieces are large, you may want to chop them more before adding. 

Scoop the cookies onto a sheet tray with parchment paper (do not grease the paper) and let sit in the refrigerator for at least 6 hours and up to 24 hours.

When ready to bake, preheat the oven to 325°F degrees. 

Take the cookies out of the refrigerator once the oven is at the right temperature, making sure to bake straight from the refrigerator. Bake for 7 minutes, then rotate the tray and bake for an additional 6 minutes. 

Once fully baked, remove the cookies from the oven and gently tap the tray on a sturdy counter to help release the cookies from the parchment. Sprinkle with plenty of flaky sea salt before serving and enjoying!