Instructions
10 steps · tick them off as you cookMelt 1 cup butter in a light-coloured saucepan over medium heat, swirling often, until it smells nutty and the milk solids turn deep amber, about 6 minutes. Pour into a bowl and cool 15 minutes.
6 minutesWhisk the cooled brown butter with brown sugar and white sugar until glossy and thick, about 1 minute.
1 minuteWhisk in the egg, yolk and vanilla until the mixture ribbons off the whisk.
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 chocolate chunks. Do not overmix.
Cover and chill the dough at least 30 minutes (up to 24 hours) to hydrate the flour and deepen flavour.
30 minutesPreheat oven to 375°F (190°C) and line two sheets with parchment.
Scoop 3-tbsp mounds, spacing 3 inches apart. Bake 11-13 minutes, until the edges are set and golden but the centres still look underdone.
11-13 minutesTap the pan on the counter twice as they leave the oven to create rippled edges.
Sprinkle with flaky salt and cool on the pan 5 minutes before transferring to a rack.
5 minutes
Chef's tip
Chill half the dough overnight and bake the other half fresh — you'll taste the difference: the rested cookies are deeper, toffee-like and chewier thanks to slow flour hydration.
Suggested pairing
Serve warm with a tall glass of cold whole milk or a shot of espresso to cut the sweetness.
Nutrition facts
Per serving
- Fat
- 16 g
- Carbohydrates
- 35.4 g
- Fibre
- 1.7 g
- Sugars
- 21.2 g
- Protein
- 3 g
- Sodium
- 7 mg
Values for information only.
About this recipe
Golden-edged, chewy-centred cookies with nutty brown butter, pools of dark chocolate and a whisper of flaky salt.
DessertsEasysweetcomfortingfamily-friendlyfinger-food
