Ingredients:
- 1 cup (227g) Unsalted Butter (to be browned)
- 1 cup (200g) Light Brown Sugar (packed)
- ½ cup (100g) Granulated Sugar
- 2 Large Eggs (room temperature)
- 2 teaspoons Pure Vanilla Extract
- 2 ¼ cups (280g) All-Purpose Flour (sifted)
- 1 teaspoon Baking Soda
- ¾ teaspoon Fine Salt
- 1 ½ cups (255g) High-Quality Chocolate Chunks (semi-sweet and dark mix)
- Flaky Sea Salt (like Maldon, for sprinkling)
Instructions:
- Brown the Butter: Melt butter slowly in a saucepan over medium heat. Continue cooking, swirling constantly, until the milk solids turn deep amber brown and it smells nutty. Immediately pour into a heatproof bowl to stop cooking. Let cool for 15 minutes.
- Cream Fats and Sugars: In the mixer bowl, beat the cooled brown butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
- Add Wet Ingredients: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract. Scrape down the sides of the bowl.
- Combine Dry Ingredients: In a separate bowl, whisk together the sifted flour, baking soda, and fine salt.
- Mix Dough: Gradually add the dry mixture to the wet mixture on low speed until just combined. Do not overmix.
- Fold in Chocolate: Gently fold in the chocolate chunks using a rubber spatula.
- Chill the Dough: Cover the bowl and chill the dough in the refrigerator for at least 1 hour (crucial for preventing spread).
- Preheat & Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop and Bake: Scoop dough balls (about 3 tablespoons each) and place 2 inches apart on the prepared sheets. Lightly press down the tops slightly.
- Add Salt & Bake: Sprinkle the tops of the dough balls with flaky sea salt. Bake for 10–12 minutes, rotating the trays halfway through, until the edges are golden brown but the centres still look slightly soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.