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 one yolk
• 2 tsp vanilla extract
• 1 tsp fresh lemon juice
• 2,25 cup all-purpose flour (270 g)
• 1 tsp baking soda
• 0,75 tsp fine sea salt
• 8 oz dark chocolate, roughly chopped (225 g)
• 1 tsp flaky sea salt for topping

Instructions

1. 1

   Melt 1 cup butter in a light-coloured saucepan over medium heat, swirling constantly for 5-7 minutes until it foams, smells nutty, and the milk solids turn deep amber. Pour into a bowl and cool 15 minutes until just warm.

2. 2

   Whisk the brown butter with brown sugar and granulated sugar until glossy and slightly thickened, about 1 minute.

3. 3

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

4. 4

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

5. 5

   Fold the dry ingredients into the wet with a spatula until only a few streaks remain, then fold in the chopped chocolate. The dough should look shaggy but cohesive.

6. 6

   Cover and chill the dough for at least 45 minutes (up to 48 hours) to hydrate the flour and deepen flavour.

7. 7

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

8. 8

   Scoop 3 tbsp mounds, spacing them 3 inches apart. Sprinkle each with flaky salt.

9. 9

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

10. 10

    Bang the pan on the counter once out of the oven to create crinkled ripples. Cool on the pan 10 minutes before transferring.