Ingredients:
- 1 cup (226g) Unsalted Butter, browned
- 1 cup (200g) Light Brown Sugar, packed
- 1/2 cup (100g) Granulated Sugar
- 2 Large Eggs, room temperature
- 2 teaspoons Vanilla Extract
- 2 1/4 cups (280g) All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Fine Sea Salt
- 1 cup (170g) Semi-Sweet Chocolate Chips
- 1 cup (170g) Dark Chocolate, chopped roughly
- Flaky sea salt, for finishing (optional)
Instructions:
- Brown the Butter: Melt butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until milk solids turn amber brown and the butter smells nutty (approx. 5-8 minutes). Immediately pour into a heatproof bowl to stop cooking and let cool slightly (about 15 minutes).
- Cream Wet Ingredients: Whisk the cooled brown butter, brown sugar, and granulated sugar together vigorously until well combined. Beat in eggs one at a time, followed by the vanilla extract until the mixture is light and fluffy.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and fine sea salt.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until streaks of flour disappear. Do not overmix!
- Fold in Chocolate: Gently fold in both the chocolate chips and the chopped dark chocolate using a rubber spatula.
- The Crucial Chill: Cover the dough tightly and chill in the refrigerator for a minimum of 24 hours, ideally 48–72 hours, to hydrate the flour and deepen the flavour.
- Preheat & Scoop: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop dough into uniform balls (about 3 tablespoons each).
- Bake: Place balls 2 inches apart on prepared sheets. Bake for 10–13 minutes. The edges should be set and golden, but the centres should look slightly puffy and underbaked.
- The Finish: Immediately upon removal, sprinkle the tops of the hot cookies with a tiny pinch of flaky sea salt. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.