Instructions
10 steps · tick them off as you cookIn 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.
5-6 minutesWhisk the brown sugar, granulated sugar, and cooled brown butter until glossy and slightly thickened.
Whisk in the egg, yolk, and vanilla extract until the batter ribbons off the whisk.
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.
Fold in the chopped dark chocolate, reserving a handful for topping.
Cover and chill the dough for at least 30 minutes (up to 24 hours) to hydrate the flour and deepen the flavour.
30 minutesPreheat oven to 350°F / 180°C and line two sheet pans with parchment.
Scoop 3-tbsp mounds, spacing 3 inches apart. Press reserved chocolate on top.
Bake 11-13 minutes, until edges are set and golden but centres still look underdone and puffy.
11-13 minutesImmediately sprinkle with flaky salt and, for perfectly round cookies, swirl a round cutter around each one. Cool on the pan 10 minutes before transferring.
10 minutes
Chef's tip
Chop a chocolate bar instead of using chips: the uneven shards create shattering layers and molten puddles instead of tidy dots, and the fine chocolate dust tints the dough with extra cocoa flavour.
Suggested pairing
Serve warm with a cold glass of whole milk or a scoop of vanilla bean ice cream sandwiched between two cookies.
About this recipe
Chewy-edged, gooey-centred cookies with deep toffee notes from browned butter and pools of dark chocolate finished with flaky salt.
DessertsEasysweetcomfortingfamily-friendlycreamy
