Ingredients:

  • 1 cup (225 g) Unsalted Butter, diced
  • 1 cup (200 g) Light Brown Sugar, packed
  • 1/2 cup (100 g) Granulated White Sugar
  • 1 Large Egg, room temperature
  • 1 Large Egg Yolk, room temperature
  • 1 tablespoon (15 ml) Vanilla Extract
  • 2 1/2 cups (315 g) All-Purpose Flour
  • 1 teaspoon (5 g) Baking Soda
  • 1 teaspoon (5 g) Fine Sea Salt
  • 5 oz (300 g) High-Quality Chocolate, chopped or disks
  • Flaky Sea Salt, for finishing (optional)

Instructions:

  1. Brown the Butter: Melt the diced butter in a medium-sized saucepan over medium heat, stirring occasionally. Continue cooking until the milk solids separate, sink to the bottom, and turn deep amber/brown, smelling intensely nutty.
  2. Cool Immediately: Pour the hot butter, including the browned solids, into a heatproof mixing bowl immediately to stop the cooking process. Set aside to cool for 10 minutes until warm but not hot.
  3. Cream Sugars and Butter: Add the brown and granulated sugars to the slightly cooled brown butter. Cream together on medium speed (or vigorously by hand) for 3–5 minutes until lightened in colour and texture.
  4. Incorporate Wet Ingredients: Add the whole egg, the extra yolk, and the vanilla extract. Mix until just combined and smooth. Scrape down the sides of the bowl.
  5. Add Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and fine sea salt. Gradually add the dry mixture to the wet mixture on low speed. Mix only until the flour streaks have just disappeared. Do not overmix.
  6. Fold in Chocolate: Gently fold in the chopped chocolate using a rubber spatula. Ensure the mix-ins are evenly distributed.
  7. Chill the Dough (Crucial): Scoop the dough into 18 large, uniform balls. Place the dough balls on a tray and refrigerate for a minimum of 2 hours, or up to 72 hours.
  8. Preheat Oven: Preheat your oven to 190°C (375°F). Line two baking sheets with parchment paper.
  9. Bake: Arrange 6–8 chilled dough balls per tray, leaving plenty of space. Bake for 10–12 minutes. The edges should be set and golden brown, but the centres should still look slightly underbaked and soft.
  10. Finish and Cool: Immediately after removing from the oven, sprinkle the tops of the cookies with a pinch of flaky sea salt (if using). Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.