Ingredients

• 0.75 cups unsalted butter , at room temperature
• 1 cup brown sugar , packed
• 0.25 cups granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vanilla extract
• 1.75 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 0.33 cups coconut oil
• 1 cup semi-sweet chocolate chips
• 1 tablespoon flaky sea salt for garnish

Instructions

1. 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.
2. 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.
3. 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.
4. 4 Preheat the oven to 350 degrees F (175 degrees C) and line a sheet with parchment paper.
5. 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.
6. 6 Bake in the preheated oven until the edges are begin to turn just golden brown, 11 to 12 minutes. Set aside to cool.
7. 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.
8. 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!

Nutrition per serving