Name: Brown Butter Sea Salt Chocolate Chunk Cookies
Cook time: 1 h
Total time: 1 h
Ingredients: 1 cup (226g) unsalted butter; 1 cup (200g) dark brown sugar, packed; 1/2 cup (100g) granulated sugar; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 tablespoon vanilla extract; 2 1/4 cups (280g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 8 ounces high-quality semi-sweet or dark chocolate, roughly chopped; Flaky sea salt (like Maldon), for finishing

Ingredients

Scale

1 cup (226g) unsalted butter
1 cup (200g) dark brown sugar, packed
1/2 cup (100g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon vanilla extract
2 1/4 cups (280g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 ounces high-quality semi-sweet or dark chocolate, roughly chopped
Flaky sea salt (like Maldon), for finishing

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Instructions

Step 1: Brown the Butter
Place the unsalted butter in a medium saucepan over medium heat. Melt the butter, then continue cooking it while stirring constantly. The butter will foam up and then begin to crackle. Once you see little brown bits forming at the bottom and smell a nutty aroma, immediately remove the pan from the heat. Pour the browned butter (including all the brown bits) into a large, heat-proof mixing bowl and let it cool for about 10 to 15 minutes.
Step 2: Cream Sugars and Add Aromatics
Add the dark brown sugar and granulated sugar to the cooled brown butter. Whisk vigorously by hand or with a mixer until the mixture is smooth and fully combined. Add the whole egg, the egg yolk, and the vanilla extract. Whisk for another 1-2 minutes until the mixture lightens in color and becomes slightly fluffy. This step incorporates air and ensures a chewy texture.
Step 3: Combine Dry Ingredients
In a separate small bowl, whisk together the flour, baking soda, and kosher salt. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Mix until just a few streaks of flour remain. Do not overmix, as this can lead to tough cookies. Fold in the chopped chocolate chunks until they are evenly distributed throughout the dough.
Step 4: Chill and Bake
Scoop rounded tablespoons of dough (about 2 tablespoons per cookie) onto a tray lined with parchment paper. Cover and chill in the refrigerator for at least 30 minutes. While the dough chills, preheat your oven to 350°F (175°C). Space the chilled dough balls 2 inches apart on a baking sheet. Bake for 9 to 11 minutes, or until the edges are golden brown but the centers still look slightly soft.
Step 5: Finish and Cool
Remove the cookies from the oven. While they are still hot and soft, sprinkle each cookie generously with flaky sea salt. Let the cookies rest on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. The chocolate will remain gooey for quite a while, providing that perfect texture.

Cook Time: 1 hour