Ingredients
3/4 cup unsalted butter, at room temperature
1 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/3 cup coconut oil
1 cup semi-sweet chocolate chips
1 tablespoon flaky sea salt for garnish
Preparation
Step 1
Add butter to a small saucepan set over medium heat and cook,stirring constantly, until butter begins to lightly foam and turns from light yellow to golden brown, about 5 minutes. When the butter begins to brown, turn off heat and set aside to cool.
Step 2
Combine room temperature browned butter, brown sugar, and granulated sugar in a bowl and beat with an electric mixer until well combined. Add egg, egg yolk, and vanilla extract and mix until thoroughly combined.
Step 3
In a separate bowl, combine flour, salt, and baking soda. Gradually add flour mixture to the butter mixture, 1 tablespoon at a time, until well combined. Refrigerate for at least 1 hour, or overnight, until chilled.
Step 4
Preheat the oven to 350 degrees F (175 degrees C) and line a sheet with parchment paper.
Step 5
Measure out 1-inch portions of the batter with a spoon or use an ice cream scoop to cut out balls. Place dough balls them on the prepared baking sheet roughly 2 inches apart.
Step 6
Bake in the preheated oven until the edges are begin to turn just golden brown, 11 to 12 minutes. Set aside to cool.
Step 7
While the cookies cool, prepare the chocolate shell. Add coconut oil to a small bowl and melt in the microwave for 30 seconds. Add chocolate chips and stir until chocolate has thoroughly melted. Set aside.
Step 8
Once cookies are cooled completely, dip each cookie into the melted chocolate to coat half of the cookie. Set on a clean baking sheet or wax paper to harden (it will happen almost instantly). Garnish with flaky sea salt and enjoy!
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