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
• 1 tbsp whole milk
• 2,25 cup all-purpose flour
• 1 tsp baking soda
• 0,75 tsp fine sea salt
• 250 g dark chocolate, chopped (70%)
• 1 tsp flaky sea salt

Instructions

1. 1

   In a light-coloured saucepan, melt 1 cup butter over medium heat, swirling often, until the milk solids turn deep amber and smell nutty, about 5-7 minutes. Pour into a bowl and cool 15 minutes.

2. 2

   Whisk brown sugar, granulated sugar, and cooled brown butter until glossy and emulsified, about 1 minute.

3. 3

   Whisk in the egg, yolk, vanilla, and 1 tbsp whole milk until the mixture ribbons off the whisk.

4. 4

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

5. 5

   Fold the dry ingredients into the wet with a spatula until just combined with no dry streaks.

6. 6

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

7. 7

   Cover and chill the dough at least 1 hour (ideally overnight) to hydrate the flour and deepen flavour.

8. 8

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

9. 9

   Scoop 3-tbsp mounds spaced 3 inches apart; press reserved chocolate on top.

10. 10

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

11. 11

    Immediately tap the pan on the counter to create ripples, then sprinkle with flaky salt.

12. 12

    Cool 10 minutes on the pan before transferring; centres will set into a fudgy chew.