Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cubed
  • ¾ cup packed Light Brown Sugar (150 g)
  • ½ cup Granulated Sugar (100 g)
  • 2 Large Eggs, room temperature
  • 1 tsp Pure Vanilla Extract (5 ml)
  • 2 ¼ cups All-Purpose Flour (280 g), spooned and levelled
  • 1 tsp Baking Soda (5 g)
  • ½ tsp Fine Sea Salt (3 g)
  • 1 ½ cups Quality Chocolate Chips or Chunks (250 g)
  • Flaky Sea Salt, for topping (optional)

Instructions:

  1. Brown the Butter: Melt the cubed butter in a heavy-bottomed saucepan over medium heat, stirring constantly. Continue cooking until the butter foams, the milk solids separate, and the solids turn a deep amber colour and smell nutty.
  2. Cool Down: Immediately pour the brown butter, scraping all the brown bits, into a heatproof bowl. Allow it to cool until it is room temperature (about 20 minutes). It must still be liquid, but no longer hot.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and fine sea salt. Set aside.
  4. Cream the Wet Ingredients: Combine the cooled brown butter, brown sugar, and granulated sugar. Beat on medium speed for 2–3 minutes until the mixture is uniform and lighter in colour.
  5. Add Eggs and Vanilla: Add the eggs one at a time, beating for 30 seconds after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl.
  6. Integrate Dry Mix: Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet mixture, mixing only until just combined. Stop mixing when you still see a few streaks of flour. Do not overmix.
  7. Fold in Chocolate: Remove the bowl from the mixer and fold in the chocolate chips/chunks using a rubber spatula.
  8. Scoop the Dough: Using a 2-ounce cookie scoop, portion the dough onto a parchment-lined tray. Place the scoops close together.
  9. Chill the Dough (Essential): Cover the scooped dough with cling film and refrigerate for a minimum of 2 hours, or ideally 24 hours. Chilled dough prevents spreading and concentrates flavour.
  10. Preheat and Prep: Preheat your oven to 175°C / 350°F. Line baking sheets with fresh parchment paper.
  11. Bake: Arrange 6–8 chilled dough balls onto the prepared sheet, leaving ample space (about 3 inches) between them. Bake for 10–12 minutes.
  12. Check for Doneness: The cookies are done when the edges are set and golden brown, but the centres still look slightly pale and underbaked.
  13. Finish: Immediately after pulling the tray from the oven, sprinkle the tops of the hot cookies with flaky sea salt. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.