Ingredients:

  • 1 cup (225g) unsalted butter
  • 1 1/4 cups (250g) dark brown sugar, packed
  • 1/2 cup (100g) granulated white sugar
  • 1 tbsp pure vanilla bean paste
  • 2 1/4 cups (280g) all-purpose flour
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 1/2 cups (250g) 70% dark chocolate feves or chunks
  • 1 tsp flaky sea salt for finishing

Instructions:

  1. Melt the 1 cup of butter in a saucepan over medium heat, whisking constantly as it foam and pops. Watch for the milk solids to turn a toasted amber color and smell nutty.
  2. Pour the hot butter into a large heat proof bowl, making sure to scrape in all the brown bits. Let it cool for 10 minutes.
  3. Add the 1 1/4 cups dark brown sugar and 1/2 cup white sugar to the butter. Whisk vigorously for 2 minutes until the mixture looks like wet sand.
  4. Add the egg, egg yolk, and 1 tbsp vanilla bean paste. Whisk for another minute until the batter becomes smooth and slightly pale.
  5. In a separate small bowl, stir together the 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp sea salt.
  6. Add the dry ingredients to the wet. Use a spatula to fold until only a few streaks of flour remain. Over mixing here will develop gluten and make the cookies tough.
  7. Fold in the 1 1/2 cups chocolate feves.
  8. Cover the bowl and refrigerate for at least 2 hours. This is vital for the fats to re solidify and the flavor to mature.
  9. Preheat your oven to 350°F (180°C). Scoop 3 tbsp balls of dough onto a lined baking sheet, spaced 3 inches apart.
  10. Bake for 11 minutes until the edges are set and golden but the centers look slightly underdone. Sprinkle with flaky sea salt immediately.