Brown Butter Chocolate Chunk Cookies with Flaky Salt

Ingredients

• 1 cup unsalted butter
• 1 cup dark brown sugar, packed
• 0,5 cup granulated sugar
• 1 unit large egg
• 1 unit large egg yolk
• 2 tsp vanilla extract
• 2 cup all-purpose flour (250 g)
• 1 tsp baking soda
• 0,75 tsp fine sea salt
• 200 g dark chocolate, chopped (70%)
• 1 tsp flaky sea salt, for finishing

Instructions

1. 1

   In a light-coloured saucepan over medium heat, melt the butter, swirling often, until it foams then turns amber with a nutty aroma, about 5-6 minutes. Pour into a bowl and cool 15 minutes.

2. 2

   Whisk the brown sugar, granulated sugar, and cooled brown butter until glossy and slightly thickened.

3. 3

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

4. 4

   In a separate bowl, whisk flour, baking soda, and fine salt. Fold into the wet mixture with a spatula until just combined : no dry streaks.

5. 5

   Fold in the chopped dark chocolate, reserving a handful for topping.

6. 6

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

7. 7

   Preheat oven to 350°F / 180°C and line two sheet pans with parchment.

8. 8

   Scoop 3-tbsp mounds, spacing 3 inches apart. Press reserved chocolate on top.

9. 9

   Bake 11-13 minutes, until edges are set and golden but centres still look underdone and puffy.

10. 10

    Immediately sprinkle with flaky salt and, for perfectly round cookies, swirl a round cutter around each one. Cool on the pan 10 minutes before transferring.