Ingredients:

  • 12 Tbsp (170 g) Unsalted Butter, cold and cubed
  • 1 cup (200 g) Dark Brown Sugar, packed
  • 1/2 cup (100 g) Granulated Sugar
  • 2 Large Eggs, cold
  • 1 Tbsp (15 ml) Vanilla Extract
  • 2 1/4 cups (280 g) All-Purpose Flour
  • 1 tsp (5 g) Baking Soda
  • 1 tsp (5 g) Fine Sea Salt
  • 12 oz (340 g) High-Quality Chocolate, chopped (mix of dark and milk)
  • Flaky Sea Salt, for sprinkling (Optional)

Instructions:

  1. Brown the Butter: Place the cubed butter in a heavy-bottomed saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the foam subsides and the milk solids at the bottom turn a deep amber-brown and smell nutty (approx. 5-7 minutes).
  2. Cool: Immediately pour the browned butter (including the browned bits) into the stand mixer bowl. Allow it to cool until it is just warm, but still liquid (approx. 15 minutes). Do not proceed if the butter is hot.
  3. Cream the Sugars: Add both brown sugar and granulated sugar to the slightly warm brown butter. Beat on medium speed for 2-3 minutes until combined and the mixture is slightly lighter in colour.
  4. Add Wet Ingredients: Beat in the cold eggs, one at a time, mixing well after each addition. Scrape down the bowl. Add the vanilla extract and mix for 30 seconds.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the weighed flour, baking soda, and fine sea salt.
  6. Incorporate Dry Mix: With the mixer on low speed, gradually add the dry mixture to the wet mixture until just combined. Stop mixing the moment the last streaks of flour disappear.
  7. Fold in Chocolate: Remove the bowl from the mixer and use a rubber spatula to fold in the chopped chocolate. Ensure the chocolate is evenly distributed.
  8. Chill (Crucial Step): Cover the dough tightly and refrigerate for a minimum of 2 hours, or preferably 24-48 hours. The long chill prevents the cookies from spreading too thinly.
  9. Preheat and Prepare: Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
  10. Portion: Scoop the chilled dough using a large ice cream scoop (approx. 100g portions). Place 6 dough balls per sheet, ensuring they are well-spaced. Press extra chunks of chocolate onto the top of each dough ball and sprinkle with flaky sea salt, if desired.
  11. Bake: Bake for 10-12 minutes. The edges should be set and lightly golden, but the centre should still look slightly underdone and puffy.
  12. Cool and Rest: Remove the cookies from the oven. Let them rest on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. They will continue to cook and set on the pan.