Ingredients:
- 225g (1 cup) Unsalted Butter
- 200g (1 cup) Light Brown Sugar, packed
- 100g (1/2 cup) Granulated White Sugar
- 2 Large Eggs, Room Temperature
- 10ml (2 teaspoons) Vanilla Extract
- 300g (2 1/4 cups) All-Purpose Flour
- 5g (1 teaspoon) Baking Soda
- 3g (1/2 teaspoon) Fine Sea Salt
- 340g (12 ounces) Semi-Sweet Chocolate Chunks/Chips
- Flaky Sea Salt (e.g., Maldon) for finishing (Optional)
Instructions:
- Melt the butter in a heavy-bottomed saucepan over medium heat, stirring constantly until the solids foam, subside, and turn a deep amber color with a rich, nutty aroma. Immediately transfer the brown butter (including the solids) to a heatproof bowl and allow it to cool for 15 minutes.
- In the bowl of a stand mixer, beat the slightly warm brown butter, brown sugar, and granulated sugar on medium-high speed for 3 to 4 minutes until the mixture is lightened, fluffy, and creamy.
- Reduce the mixer speed to low. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing only until just combined and no streaks of flour remain. Do not overmix.
- Fold in the chocolate chunks with a rubber spatula. Scoop the dough into uniform balls (approximately 3 Tbsp each) and place them on a parchment-lined plate. Cover and chill the dough balls for a minimum of 1 hour.
- Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper. Place the chilled dough balls 2 inches apart on the prepared sheets.
- Bake for 10 to 12 minutes, rotating the pan halfway through. The cookies are done when the edges are set and deeply golden brown, but the centers still appear slightly soft and puffy.
- Immediately after removing from the oven, sprinkle the tops with flaky sea salt (if using). Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.