Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups semi-sweet or dark chocolate chunks
- Flaky sea salt (like Maldon) for sprinkling
Instructions
- Step 1: Brown the Butter
Place the butter in a medium saucepan over medium heat. Melt the butter, then continue to cook it while whisking constantly. The butter will foam up and then begin to crackle. Once you see small brown bits forming at the bottom and smell a nutty aroma, immediately remove the pan from the heat. Pour the brown butter into a large heat-proof bowl, making sure to scrape in all those toasted bits. Let it cool for about 10 minutes. - Step 2: Cream the Sugars
Add the dark brown sugar and granulated sugar to the bowl with the cooled brown butter. Whisk vigorously by hand or use an electric mixer until the mixture is smooth and well-combined. The mixture should look like wet sand. - Step 3: Add Wet Ingredients
Add the egg, the extra egg yolk, and the vanilla extract to the butter and sugar mixture. Whisk for about one to two minutes until the batter lightens in color and becomes slightly fluffy. This step helps create that coveted crinkly cookie top. - Step 4: Incorporate Dry Ingredients
In a separate small bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold the mixture together until just a few streaks of flour remain. Do not overmix, as this can make the cookies tough. - Step 5: Fold in Chocolate Chunks
Dump the chocolate chunks into the dough. Use your spatula to fold them in evenly. If you have time, chill the dough in the refrigerator for 30 minutes to deepen the flavor, though you can bake them immediately if you are in a hurry. - Step 6: Scoop and Bake
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Use a cookie scoop to form balls of dough, about 2 tablespoons each. Space them 2 inches apart on the prepared sheets. Bake for 9 to 11 minutes, or until the edges are golden brown but the centers still look slightly soft. - Step 7: Final Touch and Cooling
Remove the pans from the oven. While the cookies are still hot and soft, sprinkle a generous pinch of flaky sea salt over the top of each cookie. Let them cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Cook Time: 35 minutes