Ingredients:
- 1 cup (2 sticks/227g) unsalted butter
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (200g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups (255g) semi-sweet or dark chocolate chips/chunks
- Flaky sea salt (for sprinkling, optional)
Instructions:
- Brown the Butter: Melt the butter in a light-coloured saucepan over medium heat. Cook, swirling occasionally, until the milk solids toast and turn deep amber brown and the butter smells nutty. Immediately pour into a heatproof bowl to stop cooking. Let cool until it is just barely warm to the touch (about 15 minutes).
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and fine sea salt. Set aside.
- Cream Sugars and Butter: Whisk or beat the slightly cooled brown butter with the brown sugar and granulated sugar until smooth and well combined.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Mix Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or stirring by hand only until just combined. Do not overmix!
- Fold in Chocolate: Gently fold in the chocolate chips/chunks using a spatula.
- Chill the Dough: Cover the dough bowl tightly and refrigerate for a minimum of 30 minutes.
- Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop and Bake: Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Sprinkle the tops immediately with flaky sea salt, if using.
- Bake: Bake for 10–12 minutes, rotating the pans halfway through. Cookies are done when the edges are set and golden brown, but the centres still look slightly soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.