Ingredients:

  • Unsalted Butter, 1 cup (2 sticks), divided (170g for browning, 57g cold)
  • Light Brown Sugar, packed, 1 cup (200 g)
  • Granulated White Sugar, 1/2 cup (100 g)
  • 1 Large Egg, room temperature
  • 1 Large Egg Yolk
  • Pure Vanilla Extract, 1 Tbsp (15 ml)
  • All-Purpose Flour, 2 1/4 cups (280 g)
  • Baking Soda, 1 tsp (5 g)
  • Baking Powder, 1/2 tsp (2.5 g)
  • Fine Sea Salt, 1 tsp (5 g)
  • High-Quality Chocolate (chips/bars), 10 oz (300 g)
  • Flaky Sea Salt, as needed for sprinkling

Instructions:

  1. Brown the Butter: Melt 170g (3/4 cup) of the butter in a small saucepan over medium heat. Stir constantly until brown milk solids form at the bottom and the butter smells nutty. Remove immediately from heat.
  2. Cool the Butter: Transfer the browned butter (including the solids) to the stand mixer bowl. Add the remaining 57g (1/4 cup) of cold, solid butter. Stir until the mixture cools slightly and the solid butter melts into the warm browned butter.
  3. Cream the Sugars: Add the brown sugar and granulated sugar to the butter mixture. Beat on medium speed for 2–3 minutes until the mixture is light and fluffy.
  4. Incorporate Wet Ingredients: Add the whole egg, the extra egg yolk, and vanilla extract. Beat on medium-low until just combined—about 30 seconds. Do not overmix.
  5. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, and 1 teaspoon of fine salt until thoroughly combined.
  6. Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Mix on the lowest speed until just combined. Stop mixing when you still see a few streaks of flour.
  7. Fold in Chocolate: Fold in the chocolate chips and chopped bar using a rubber spatula.
  8. Scoop and Chill: Using a 3 tablespoon scoop, portion the dough onto a parchment-lined tray. Cover tightly with plastic wrap and refrigerate the scooped dough balls for a minimum of 2 hours, or ideally 12–24 hours.
  9. Preheat and Prep: Preheat the oven to 175°C (350°F). Arrange 6-8 chilled dough balls per baking sheet, ensuring generous spacing.
  10. Bake: Bake for 12–15 minutes. The edges should be set and golden brown, but the centres should still look slightly pale and underbaked.
  11. Finish: Immediately after removing from the oven, sprinkle the tops lightly with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.