Ingredients:

  • 1 cup (227g or 2 sticks) Unsalted Butter (chilled)
  • 1 cup (200g) Light Brown Sugar, packed
  • ½ cup (100g) Granulated Sugar
  • 2 large Eggs (room temperature)
  • 1 teaspoon Vanilla Extract
  • 2 ¼ cups (270g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt (fine sea salt or table salt)
  • 1 cup (about 170g) Chocolate Chunks (mix of dark and milk chocolate)
  • Flaky Sea Salt (e.g., Maldon), for sprinkling

Instructions:

  1. Brown the Butter: Melt butter gently in a saucepan, swirling constantly until the milk solids toast and turn deep amber brown, smelling nutty. Immediately pour into a large heatproof bowl to stop cooking. Let cool slightly (about 15 minutes).
  2. Cream Fats & Sugars: Add the brown and granulated sugars to the slightly cooled brown butter. Beat vigorously until light and fluffy (about 2 minutes).
  3. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the bowl.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Mix Dough: Gradually add the dry mixture to the wet mixture on low speed, mixing just until combined. Do not overmix!
  6. Fold in Chocolate: Gently fold in the chocolate chunks using a spatula.
  7. Chill the Dough: Cover the bowl tightly with cling film and refrigerate for a minimum of 2 hours, or preferably overnight.
  8. Preheat & Portion: Preheat oven to 375°F (190°C). Line baking sheets. Scoop dough into uniform balls (about 3 tablespoons each).
  9. Bake: Place dough balls 2 inches apart. Bake for 10–13 minutes, rotating the tray halfway through. Cookies should look slightly puffed with golden edges but still slightly soft in the centre.
  10. Finish & Cool: Immediately upon removing from the oven, sprinkle the tops generously with flaky sea salt. Let rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.