Ingredients:

  • 1 cup (2 sticks) Unsalted Butter
  • 2 ¼ cups All-Purpose Flour
  • 1 tsp Cornflour (Cornstarch)
  • 1 tsp Baking Soda
  • 1 tsp Fine Sea Salt (for the dough)
  • 1 cup Light Brown Sugar, packed
  • ½ cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 tsp Vanilla Extract
  • 1 ¾ cups Chocolate Chips/Chunks (Use a blend of 60% dark and milk chocolate)
  • 1 tsp Flaky Sea Salt (for sprinkling)

Instructions:

  1. Brown the Butter: Melt the 1 cup of butter in a heavy-bottomed saucepan over medium heat. Continue cooking, stirring frequently, until the butter foams, the milk solids turn golden brown (like burnt toffee), and a rich, nutty aroma develops.
  2. Cool: Immediately transfer the brown butter, including the dark, nutty solids, to a heatproof mixing bowl. Set aside to cool completely (about 30 minutes) until it is opaque and slightly firm. This cooling is crucial for creaming.
  3. Combine Dry Ingredients: Whisk together the flour, cornflour, baking soda, and fine sea salt in a separate medium bowl. Set aside.
  4. Cream Butter and Sugars: In the bowl with the cooled brown butter, add the brown sugar and granulated sugar. Beat on medium speed (or vigorously by hand) until the mixture is lightened, fluffy, and creamy (2–3 minutes).
  5. Add Wet Ingredients: Beat in the eggs one at a time, ensuring the first is fully incorporated before adding the second. Scrape down the sides of the bowl. Mix in the vanilla extract.
  6. Incorporate Dry Mix: Reduce the mixer speed to low. Gradually add the flour mixture until just combined. Stop mixing the second you see the last streaks of flour disappear. Avoid overmixing.
  7. Fold in Chocolate: Using a rubber spatula, gently fold in the chocolate chips and chunks.
  8. Chill the Dough: Cover the bowl tightly with cling film and refrigerate for a minimum of 2 hours, or up to 3 days. The chilling time allows the fats to solidify and the flavors to deepen.
  9. Preheat and Prep: Preheat the oven to 175°C / 350°F (conventional) or 160°C / 325°F (fan). Line baking trays with parchment paper or silicone mats.
  10. Scoop: Use a 3-tablespoon scoop to form balls of dough. Place 6 cookies per standard tray, ensuring ample space for spreading.
  11. Season: Press a few extra chocolate chunks onto the top of each dough ball (for presentation) and sprinkle generously with the flaky sea salt.
  12. Bake: Bake for 12–14 minutes. Rotate the baking tray halfway through cooking for even browning. The cookies are done when the edges are deep golden brown and the centers still look slightly underbaked and puffy.
  13. Cool: Allow the cookies to cool on the baking sheet for 5 minutes—this allows them to finish setting up. Transfer to a wire rack to cool completely before serving.