Ingredients:

  • 1 cup (225g) Unsalted European-style butter
  • 1 cup (200g) Dark brown sugar, firmly packed
  • 1/2 cup (100g) Granulated white sugar
  • 1 tbsp Vanilla bean paste or high-quality extract
  • 1 large Egg, room temperature
  • 1 large Egg yolk, room temperature
  • 2 cups (250g) All-purpose flour, spooned and leveled
  • 1 tsp Baking soda
  • 3/4 tsp Fine sea salt
  • 1.5 cups (250g) Semi-sweet or bittersweet chocolate, mix of chips and chopped bars
  • 1 tsp Flaky sea salt for garnish

Instructions:

  1. Place the butter in a small heavy-bottomed saucepan over medium heat. Melt, then continue cooking while whisking constantly as it foams. Once the butter turns amber with brown bits and smells like toasted hazelnuts, remove from heat immediately and cool for 10 minutes.
  2. In a large mixing bowl, whisk the cooled brown butter with the dark brown sugar and granulated sugar until the mixture resembles wet sand.
  3. Add the egg, egg yolk, and vanilla paste. Whisk vigorously for approximately 2 minutes until the mixture lightens in color, becomes glossy, and emulsifies.
  4. In a separate bowl, sift together the all-purpose flour, baking soda, and fine sea salt.
  5. Fold the dry ingredients into the butter-sugar mixture using a silicone spatula until just combined. Do not overmix.
  6. Fold in the 250g of chopped chocolate and chips. Chill the dough in the refrigerator for at least 2 hours (ideally 24 hours).
  7. Preheat oven to 350°F (175°C). Use a 3-tbsp scoop to portion dough onto parchment-lined baking sheets.
  8. Bake for 9-11 minutes until edges are golden brown but centers remain soft. Sprinkle with flaky sea salt immediately after removing from the oven.