Ingredients:

  • 1 cup (2 sticks) Unsalted Butter
  • 3/4 cup Light Brown Sugar, packed
  • 1/2 cup Granulated White Sugar
  • 2 Large Eggs, room temperature
  • 1 tablespoon Vanilla Extract
  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 10 oz Dark Chocolate Bar (60-70%), roughly chopped
  • Flaky Sea Salt, for sprinkling

Instructions:

  1. Melt the unsalted butter in a heavy-bottomed saucepan over medium heat. Continue heating and swirling until the butter foams, subsides, and brown milk solids form at the bottom. Cook until the butter smells nutty (hazelnut colour/aroma).
  2. Immediately transfer the brown butter (including the browned bits) to a heatproof bowl. Let it cool until it is no longer hot, but still soft (about 15 minutes). Do not skip this cooling step.
  3. In a large bowl (or stand mixer), combine the slightly cooled brown butter, brown sugar, and granulated sugar. Cream them together on medium speed until light and fluffy (3–5 minutes).
  4. Add the room temperature eggs one at a time, mixing well after each addition until just incorporated. Scrape down the bowl. Add the vanilla extract and mix briefly.
  5. In a separate medium bowl, whisk together the flour, baking soda, and fine sea salt until thoroughly combined.
  6. Gradually add the dry ingredients to the wet ingredients. Mix on low speed only until just combined. Stop mixing immediately when no streaks of flour remain.
  7. Use a rubber spatula to fold in the dark chocolate chunks.
  8. Cover the bowl with cling film or portion the dough immediately. Crucially, refrigerate for a minimum of 60 minutes, or up to 24 hours. This allows the gluten to relax and prevents spreading.
  9. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
  10. Use an ice cream scoop to portion the dough into even balls (about 3 tablespoons each). Place them 2 inches (5 cm) apart on the prepared sheets.
  11. Sprinkle each dough ball with a pinch of flaky sea salt. Bake for 10–12 minutes, rotating the trays halfway through.
  12. Cookies are done when the edges are set and golden brown, but the centres still look slightly soft and pale.
  13. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This crucial step ensures they set without breaking.