Ingredients:

  • 250 g (1 cup + 2 Tbsp) Unsalted Butter (High quality)
  • 280 g (2 1/4 cups) All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Fine Grain Salt
  • 200 g (1 cup) Light Brown Sugar, packed
  • 100 g (1/2 cup) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 Tbsp (15 ml) Vanilla Extract
  • 250 g (1 1/2 cups) Dark Chocolate Chips or Chunks (60-70% cocoa solids)
  • Flaky Sea Salt, for finishing sprinkle

Instructions:

  1. Brown the Butter: Melt the butter in a heavy-bottomed saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids turn a deep amber-brown colour and give off a nutty aroma (5–8 minutes).
  2. Cool: Immediately transfer the hot brown butter (including the dark solids) to a large, heatproof mixing bowl. Allow it to cool for about 20 minutes until it’s warm to the touch.
  3. Combine Sugars: Add the brown and granulated sugars to the cooled brown butter. Mix on medium speed until light and creamy, about 2 minutes.
  4. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl.
  5. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and fine salt until fully combined.
  6. Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Mix on low speed only until just combined. Stop mixing immediately when you no longer see streaks of flour (do not overmix).
  7. Fold in Chocolate: Gently fold in the chocolate chips/chunks using a rubber spatula.
  8. Chill the Dough (Crucial): Cover the bowl and refrigerate the dough for a minimum of 2 hours, or ideally 24 hours, to allow the flour to fully hydrate and deepen the flavour.
  9. Preheat and Prepare: Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
  10. Scoop and Season: Scoop the dough into 2-ounce balls and place them 2 inches apart on the prepared sheets. Sprinkle the top of each dough ball with a pinch of flaky sea salt before baking.
  11. Bake: Bake for 10–12 minutes. The edges should be set and golden brown, but the centres should still look slightly soft and underdone.
  12. Cool: Remove from the oven and allow the cookies to cool completely on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.