Brown Butter Chocolate Chunk Cookies with Flaky Salt

Ingredients

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

Instructions

1. 1

   In a light-coloured saucepan, melt 1 cup butter over medium heat, swirling until it foams, then turns amber and smells nutty (about 5-6 minutes). Pour into a bowl and cool 15 minutes.

2. 2

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

3. 3

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

4. 4

   In another bowl, whisk flour, baking soda, and fine salt to combine.

5. 5

   Fold the dry ingredients into the wet with a spatula until just a few streaks remain, then fold in the chopped chocolate.

6. 6

   Cover and chill the dough for at least 45 minutes (this deepens the flavour and prevents spreading).

7. 7

   Preheat oven to 350°F (180°C) and line two sheets with parchment.

8. 8

   Scoop 3-tbsp mounds, spacing them 3 inches apart, and sprinkle each with flaky salt.

9. 9

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

10. 10

    Bang the tray once on the counter to create crinkled ridges, then cool on the sheet for 10 minutes before transferring.