Ingredients:

  • 1 cup (2 sticks) Unsalted Butter
  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 3/4 cup packed Light Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs (room temperature)
  • 1 tablespoon Vanilla Extract
  • 1 1/2 cups Quality Chocolate Chunks (mix of dark and milk)
  • Flaky Sea Salt (for sprinkling)

Instructions:

  1. Brown the Butter: Melt the butter in a heavy-bottomed saucepan over medium heat. Continue cooking, stirring frequently, until the butter foams, the milk solids fall to the bottom, and the solids turn a deep amber color and smell nutty (5–8 minutes).
  2. Cool: Immediately transfer the hot brown butter (including the dark sediment) to the stand mixer bowl to halt the cooking process. Let it cool until it is just warm, but still liquid (about 15 minutes).
  3. Prepare Dry Ingredients: Whisk together the flour, baking soda, and salt in a separate medium bowl. Set aside.
  4. Cream Sugars and Butter: Add both brown sugar and granulated sugar to the cooled brown butter. Beat on medium speed for 2–3 minutes until the mixture is light and fluffy.
  5. Add Wet Ingredients: Beat in the room-temperature eggs one at a time, ensuring the first is fully incorporated before adding the second. Scrape down the sides of the bowl. Add the vanilla extract and mix until just combined.
  6. Combine: Gradually add the dry ingredient mix to the wet ingredients on low speed. Mix only until a few streaks of flour remain. Stop the mixer immediately to avoid overmixing.
  7. Fold in Chocolate: Use a rubber spatula to fold in the chocolate chunks until they are evenly distributed throughout the dough.
  8. Scoop and Chill: Portion the dough into balls (approx. 75g each) using a cookie scoop. Place the scoops on a parchment-lined tray. Cover and refrigerate for a minimum of 2 hours, or ideally 24–48 hours for maximum flavor development.
  9. Preheat and Prepare: Preheat oven to 180°C (350°F). Line two baking sheets with fresh parchment paper.
  10. Bake: Place 6–8 chilled dough balls on the sheet, allowing plenty of space. Sprinkle each ball lightly with flaky sea salt.
  11. Check Doneness: Bake for 12–14 minutes. The edges should be set and golden brown, but the center should still look slightly soft and underbaked.
  12. Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.