Ingredients:

  • 1 cup (226 g) Unsalted Butter
  • 2 ½ cups (300 g) All-Purpose Flour, sifted
  • 1 teaspoon (5 g) Baking Soda
  • 1 teaspoon (5 g) Fine Sea Salt
  • ¾ cup (150 g) Granulated Sugar
  • 1 cup (220 g) Light Brown Sugar, packed
  • 2 large Eggs, room temperature
  • 1 tablespoon (15 ml) Vanilla Extract
  • 12 oz (340 g) High-Quality Chocolate Chips or Chunks
  • Flaky Sea Salt, for sprinkling

Instructions:

  1. Brown the Butter: Melt the butter in a heavy saucepan over medium heat. Continue cooking, stirring frequently, until brown solids form at the bottom and the mixture emits a nutty aroma (approx. 5–8 minutes).
  2. Cool: Immediately pour the brown butter, scraping the brown solids, into a heatproof mixing bowl. Allow it to cool slightly (5–10 minutes) until liquid but no longer piping hot.
  3. Combine Sugars: Whisk the granulated sugar and brown sugar into the warm brown butter until well incorporated.
  4. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
  5. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and fine sea salt.
  6. Incorporate Dry to Wet: Gradually add the dry mixture to the wet mixture, mixing only until just combined. Do not overmix.
  7. Fold in Chocolate: Use a rubber spatula to fold in the chocolate chips/chunks.
  8. Chill the Dough (Mandatory): Cover the dough bowl tightly and refrigerate for a minimum of 1 hour, up to 24 hours. This controls the spread.
  9. Preheat and Prep: Preheat the oven to 175°C / 350°F. Line baking sheets with parchment paper.
  10. Scoop and Season: Scoop the chilled dough onto the prepared sheets. Sprinkle the top of each dough ball with a generous pinch of flaky sea salt.
  11. Bake: Bake for 10–12 minutes until the edges are golden brown but the centres still look slightly soft.
  12. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.