Brown Butter Chocolate Chunk Cookies

Ingredients

• 1 cup unsalted butter
• 1 cup dark brown sugar
• 0,5 cup granulated sugar
• 1 unit large egg plus one yolk
• 2 tsp vanilla extract
• 2,25 cup all-purpose flour (280 g)
• 1 tsp baking soda
• 0,75 tsp fine sea salt
• 200 g dark chocolate, chopped into chunks
• 1 tsp flaky sea salt for finishing

Instructions

1. 1

   Melt 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.

2. 2

   Whisk the cooled brown butter with brown sugar and white sugar until glossy and thick, about 1 minute.

3. 3

   Whisk in the egg, yolk and vanilla until the mixture ribbons off the whisk.

4. 4

   In a separate bowl, whisk flour, baking soda and fine salt.

5. 5

   Fold the dry ingredients into the wet with a spatula until just combined, then fold in the chocolate chunks. Do not overmix.

6. 6

   Cover and chill the dough at least 30 minutes (up to 24 hours) to hydrate the flour and deepen flavour.

7. 7

   Preheat oven to 375°F (190°C) and line two sheets with parchment.

8. 8

   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.

9. 9

   Tap the pan on the counter twice as they leave the oven to create rippled edges.

10. 10

    Sprinkle with flaky salt and cool on the pan 5 minutes before transferring to a rack.