Ingredients:
- 226 grams Unsalted Butter
- 310 grams All-Purpose Flour
- 5 grams Baking Soda
- 3 grams Fine Sea Salt
- 220 grams Light Brown Sugar (packed)
- 100 grams Granulated Sugar
- 2 Large Eggs (room temperature)
- 1 Large Egg Yolk (optional)
- 10 mL Vanilla Extract
- 340 grams Semi-Sweet or Dark Chocolate Chunks/Chips
- Flaky Sea Salt (for sprinkling, optional)
Instructions:
- Brown the Butter: Melt the butter in a medium heavy-bottomed saucepan over medium heat, stirring constantly until foaming subsides and golden-brown milk solids form at the bottom. Immediately pour the brown butter into a large heatproof mixing bowl, scraping the solids from the pan. Allow to cool slightly (about 10 minutes).
- Combine Sugars and Butter: Whisk the brown and granulated sugars into the slightly cooled brown butter until creamy.
- Incorporate Wet Ingredients: Beat in the eggs, egg yolk (if using), and vanilla extract using a stand mixer or hand mixer on medium speed until the mixture is glossy and lightened in color (about 2 minutes).
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until just combined. Do not overmix.
- Fold in Chocolate: Fold the chocolate chunks into the dough using a rubber spatula.
- Chill the Dough: Cover the dough tightly or place it in an airtight container and refrigerate for a minimum of 2 hours, preferably overnight.
- Preheat and Scoop: Preheat the oven to 190°C (375°F). Line baking sheets with parchment paper. Scoop 3-tablespoon portions of chilled dough onto the sheets, spacing them 5 cm (2 inches) apart. Sprinkle tops with flaky sea salt, if desired.
- Bake: Bake for 10–12 minutes, rotating the pan halfway through. The cookies should have crinkled, set edges but remain slightly soft in the center.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.