The Workshop Cookie Recipe

Brown the butter

Cut 1 cup (2 sticks) unsalted butter into pieces and place in a light-colored, medium saucepan over medium heat. Stir frequently as the butter melts, foams, then the milk solids brown—about 6–9 minutes. When it smells nutty and you see amber flecks, remove from heat and immediately pour into a heatproof bowl to stop cooking. Let cool to lukewarm, about 10–15 minutes.

While butter cools, whisk together dry ingredients: 2 cups all-purpose flour, 3/4 tsp baking soda, and 1/2 tsp fine sea salt in a medium bowl. Set aside.

In a large mixing bowl or the bowl of a stand mixer, combine the cooled brown butter (make sure it's liquid but not hot) with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar. Beat by hand or with the paddle on medium speed until combined and slightly glossy, about 1–2 minutes.

Add 1 large egg and 1 tsp vanilla extract to the butter-sugar mixture. Mix until fully incorporated, scraping bowl as needed.

Fold the dry ingredients into the wet mixture in two additions, mixing just until a cohesive dough forms. Do not overmix; stop when no streaks of flour remain.

Stir in 1 1/4 cups semisweet chocolate chunks and 1 cup toasted, roughly chopped pecans until evenly distributed. If you want pockets of firmer chocolate and little butter pockets (for a slightly different texture), gently toss 1/4 cup cold unsalted butter cut into small cubes with the chocolate and nuts before folding them into the dough.

Cover the dough with plastic wrap and refrigerate for at least 1 hour and up to 48 hours. Chilling firms the dough and deepens flavor; if refrigerated longer than 24 hours, allow to sit 10–15 minutes at room temperature before scooping.

Position oven rack in the middle and preheat oven to 350°F (175°C). Line 1–2 baking sheets with parchment paper or silicone mats.

Portion dough into 2-ounce (roughly large cookie scoop) mounds, spacing about 2.5 inches apart on prepared sheets. For an even domed cookie, gently press the dough slightly into a rounded disc with your fingers.

Bake one sheet at a time for 11–14 minutes, rotating halfway, until edges are set and lightly golden but centers are still soft. Baking time will vary with oven and cookie size—watch for golden edges and shiny, slightly underbaked centers.

Remove from oven and immediately, while cookies are warm, sprinkle lightly with flaky sea salt (about 1/8–1/4 tsp per sheet distributed over cookies). Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze dough balls for up to 3 months.