Ingredients:

  • 1 cup (225g) unsalted European-style butter
  • 1 cup (200g) dark brown sugar, packed
  • 0.5 cup (100g) granulated sugar
  • 1 tbsp pure vanilla extract
  • 2.25 cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp fine sea salt
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1.5 cups dark chocolate chunks (60% cacao)
  • 0.5 tsp flaky sea salt, for finishing

Instructions:

  1. In a small light-colored saucepan over medium heat, melt the butter. Whisk constantly as it foams. Once golden-brown bits appear at the bottom and a nutty aroma develops, immediately transfer to a heat-proof bowl. Let cool until it reaches a semi-solid, pomade consistency.
  2. In a stand mixer, cream the cooled brown butter with the dark brown and granulated sugars for 3–5 minutes until light and fluffy.
  3. Add the whole egg, egg yolk, and vanilla extract. Beat on medium-high speed until the mixture is pale and voluminous.
  4. In a separate bowl, whisk together the flour, baking soda, and fine sea salt. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Fold in the dark chocolate chunks. Cover the dough and refrigerate for 48 hours to allow the flour to hydrate and flavors to develop.
  6. Preheat oven to 350°F (175°C). Use a 3-tablespoon cookie scoop to portion dough onto parchment-lined baking sheets.
  7. Bake for 10 minutes until the edges are golden but the centers remain soft. Sprinkle immediately with flaky sea salt and let cool on the pan for 5 minutes.