Instructions
10 steps · tick them off as you cookMelt 1 cup butter in a light-coloured saucepan over medium heat, swirling often, until the milk solids turn deep amber and smell nutty, about 6-8 minutes. Pour into a bowl and cool 15 minutes.
6-8 minutesWhisk brown sugar, white sugar, and the cooled brown butter until glossy and emulsified, about 1 minute.
1 minuteWhisk in the egg, yolk, vanilla, and 1 tbsp whole milk until the mixture ribbons slightly.
In a separate bowl, whisk flour, baking soda, and fine salt.
Fold the dry ingredients into the wet with a spatula until just combined, then fold in the chopped dark chocolate.
Cover and chill the dough at least 1 hour (ideally overnight) to hydrate the flour and deepen flavour.
1 hourPreheat oven to 375°F (190°C) and line two sheet pans with parchment.
Scoop 3 tbsp mounds spaced 3 inches apart. Bake 11-13 minutes, until edges are golden but centres look underdone.
11-13 minutesTap the pan on the counter once out of the oven to create crinkly ripples.
Sprinkle with flaky sea salt and cool on the pan 10 minutes before transferring.
10 minutes
Chef's tip
Chop a bar of chocolate instead of using chips — the irregular shards create thin, molten veins throughout each cookie and give you the signature bakery-style pools on top.
Suggested pairing
Serve warm with a tall glass of cold whole milk or a shot of espresso for contrast.
About this recipe
Chewy-edged, gooey-centred cookies with nutty brown butter, deep caramel notes, and pools of dark chocolate finished with flaky sea salt.
DessertsEasysweetcomfortingfamily-friendlybatch-cooking
