Instructions
10 steps · tick them off as you cookIn a light-coloured saucepan, melt 1 cup butter over medium heat, swirling until the milk solids turn amber and smell nutty, about 5-6 minutes. Pour into a bowl and cool 15 minutes.
5-6 minutesWhisk the cooled brown butter with brown sugar and granulated sugar until glossy and thick, about 1 minute.
1 minuteAdd eggs, vanilla, and lemon juice; whisk vigorously until the mixture ribbons off the whisk.
In a separate bowl, sift together flour, baking soda, and fine salt.
Fold the dry ingredients into the wet with a spatula until just combined, no dry streaks remaining.
Fold in chocolate chunks, reserving a handful for topping. Cover and chill dough at least 1 hour (or overnight for deeper flavour).
1 hourPreheat oven to 375°F (190°C) and line two baking sheets with parchment.
Scoop 3-tbsp mounds, spacing 2 inches apart, and press reserved chunks on top.
Bake 11-13 minutes, until edges are golden and centres look slightly underdone.
11-13 minutesImmediately sprinkle with flaky sea salt and tap the tray on the counter to create crinkled edges. Cool 10 minutes on the sheet before transferring.
10 minutes
Chef's tip
Chill the dough overnight — the flour fully hydrates and the brown butter solidifies, giving you thicker cookies with a wrinkled, bakery-style top.
Suggested pairing
Serve warm with a cold glass of whole milk or a scoop of vanilla bean ice cream.
About this recipe
Chewy-edged, fudgy-centred cookies loaded with dark chocolate chunks and toasted brown butter for a deep caramel flavour.
DessertsEasysweetcomfortingfamily-friendlybatch-cooking
