Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cubed
  • 2 1/4 cups All-Purpose Flour, spooned and leveled
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt (for the dough)
  • 3/4 cup Light Brown Sugar, packed
  • 1/2 cup Granulated Sugar
  • 1 Large Egg, cold
  • 1 Large Egg Yolk, cold
  • 1 tbsp Vanilla Extract
  • 1 1/2 cups High-Quality Chocolate Chunks/Chips (a mix of dark bar and chips is recommended)
  • Flaky Sea Salt (e.g., Maldon), for sprinkling

Instructions:

  1. Brown the Butter: Melt the cubed butter in a saucepan over medium heat, stirring constantly. Continue cooking until the foam subsides and golden-brown milk solids settle at the bottom, releasing a nutty aroma. Immediately pour the brown butter (including the milk solids) into a heatproof mixing bowl and allow to cool for 30 minutes until it solidifies slightly, reaching an opaque, creamy consistency.
  2. Combine Dry Ingredients: Whisk together the flour, baking soda, and fine salt in a separate medium bowl. Set aside.
  3. Cream Butter and Sugars: Using a stand mixer with the paddle attachment, cream the cooled brown butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  4. Add Wet Ingredients: Beat in the cold egg, egg yolk, and vanilla extract one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl.
  5. Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the dry mixture to the wet mixture, mixing only until just combined. Stop immediately when no streaks of flour remain.
  6. Fold in Chocolate: Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chunks/chips.
  7. Chill the Dough (Crucial): Cover the dough tightly and refrigerate for a minimum of 2 hours, or ideally 12 to 24 hours. The chill time prevents spreading and deepens the flavor.
  8. Preheat and Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Scoop and Salt: Use a cookie scoop (approx. 3-tbsp capacity) to portion the chilled dough into uniform balls (approx. 6 per tray). Place them 2 inches apart. Immediately sprinkle the tops of each dough ball generously with flaky sea salt.
  10. Bake: Bake for 12–14 minutes, rotating the trays halfway through. The edges should be set and golden brown, but the centers should still look slightly soft and underbaked.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes (they will continue to cook slightly). Transfer them to a wire rack to cool completely.