Ingredients:

  • 1 cup (225g) unsalted butter
  • 1/2 tsp (3g) fine sea salt
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated white sugar
  • 1 large egg (50g)
  • 1 large egg yolk (18g)
  • 2 tsp (10ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (250g) bittersweet chocolate chunks
  • flaky sea salt

Instructions:

  1. Place the unsalted butter in a heavy-bottomed stainless steel skillet over medium heat.
  2. Melt the butter and continue cooking as it foams and pops, stirring constantly until mahogany-colored bits form at the bottom and it smells like toasted hazelnuts.
  3. Immediately remove from heat, stir in 1/2 tsp of fine sea salt, and let the butter cool for 15 minutes.
  4. Whisk the cooled browned butter with the light brown sugar and granulated white sugar until the mixture is smooth and glossy.
  5. Beat in the egg and egg yolk one at a time, then stir in the vanilla extract until the batter is creamy.
  6. Sift in the all-purpose flour, baking soda, and salt, folding until just combined.
  7. Fold in the bittersweet chocolate chunks using a rubber spatula.
  8. Chill the dough for 2 hours to ensure proper texture and prevent spreading.
  9. Scoop 2 tbsp portions onto a half sheet pan lined with silicone mats or parchment paper.
  10. Bake for 13 minutes until the edges are crisp and the centers are soft.
  11. Sprinkle with flaky sea salt immediately after removing from the oven.