Brown Butter Scoopable Chocolate Chip Cookies

1 Add butter to a saucepan over medium heat. Cook until golden brown and nutty, about 4–6 minutes.
2 Pour into a bowl and let cool 15 minutes so it thickens slightly. This replaces the chill step.
3 Whisk brown butter with brown sugar and granulated sugar until smooth and glossy.
4 Whisk in egg, egg yolk, and vanilla until fully combined.
5 In a separate bowl whisk together flour, cornstarch, baking soda, and salt. Stir into the wet ingredients until just combined.
6 Fold in chocolate chips. The dough should be soft but scoopable, not runny. If it feels too loose, add 1–2 tablespoons flour.
7 Scoop large dough balls (3 tablespoons each) onto a parchment-lined baking sheet. Keep them tall rather than flattening them.
8 Bake at 375°F for 10–12 minutes. The edges should be set while the centers remain soft and slightly underbaked.
9 Sprinkle with flaky sea salt and let rest 5 minutes before scooping. The centers stay soft and scoopable.