Ingredients:

  • 227 g Unsalted Butter (1 cup, divided)
  • 165 g Dark Brown Sugar (3/4 cup, packed)
  • 100 g Granulated Sugar (1/2 cup)
  • 2 Large Eggs, room temperature
  • 15 ml Vanilla Extract (1 Tbsp)
  • 280 g All-Purpose Flour (2 1/4 cups)
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 170 g High-Quality Chocolate Chunks (1 cup, 60–70% Cacao recommended)
  • 85 g High-Quality Chocolate Chips (1/2 cup)
  • Flaky Sea Salt (Optional, for finishing)

Instructions:

  1. Stage 1: The Brown Butter Foundation: Brown the Butter: Melt the butter (reserve 1.5 Tbsp) in a heavy-bottomed pan over medium heat. Swirl constantly until the milk solids turn deep amber brown and the butter smells nutty.
  2. Cool and Combine: Immediately pour the brown butter into a mixing bowl to stop the cooking. Add the reserved 1.5 Tbsp of fresh butter. Let the butter cool for 15 minutes until barely warm to the touch.
  3. Stage 2: Mixing the Dough: Cream Sugars: Add both brown and granulated sugars to the cooled brown butter. Beat on medium speed for 2–3 minutes until light and fluffy.
  4. Add Wet Ingredients: Beat in the eggs one at a time, ensuring the first is fully incorporated before adding the next. Scrape down the bowl. Beat in the vanilla extract.
  5. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Combine: Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Stop mixing when you still see a few streaks of flour. Do not overmix.
  7. Fold in Chocolate: Gently fold in the chocolate chunks and chips using a spatula.
  8. Stage 3: Chilling and Baking: Scoop & Chill (The Non-Negotiable Step): Use a large scoop to portion the dough into large, uniform balls (14–16 cookies). Cover and refrigerate for a minimum of 4 hours, or ideally 24–48 hours.
  9. Preheat and Bake: Preheat the oven to 350°F (175°C). Line fresh baking sheets. Place 6 cookies per tray, ensuring they have plenty of space. Bake for 12–14 minutes, until the edges are set and the centres look slightly underdone.
  10. Cool and Serve: Remove from the oven. Immediately sprinkle the tops with flaky sea salt (if using). Let the cookies cool on the baking sheet for 10 minutes to finish setting up before transferring them to a wire rack.