Ingredients:

  • 1 ½ sticks (170 g) Unsalted Butter, cold, cut into cubes
  • 2 ¼ cups (280 g) All-Purpose Flour
  • 1 teaspoon (5 g) Baking Soda
  • ½ teaspoon (2.5 g) Baking Powder
  • 1 teaspoon (5 g) Fine Sea Salt (for the dough base)
  • 1 cup (220 g) Dark Brown Sugar, packed
  • ½ cup (100 g) Granulated Sugar
  • 2 Large Eggs, cold
  • 1 tablespoon (15 ml) Vanilla Extract, good quality
  • 1 ¾ cups (300 g) Chocolate Chips/Chunks (mix of 60% semi-sweet and 70% dark)
  • Flaky Sea Salt, to taste (Approx. 2 g, for finishing)

Instructions:

  1. Brown the Butter: Melt the 170g of butter in a saucepan over medium heat. Continue heating, stirring constantly, until brown solids form at the bottom, emitting a nutty aroma (about 5–8 minutes). Immediately transfer the browned butter (including the solids) to a heatproof mixing bowl to stop the cooking. Allow to cool slightly (about 10 minutes).
  2. Prep Dry Ingredients: Whisk together the flour, baking soda, baking powder, and 1 teaspoon of fine sea salt in a separate medium bowl. Set aside.
  3. Combine Sugars and Butter: Pour the slightly cooled brown butter into the stand mixer bowl. Add both the dark brown sugar and the granulated sugar. Mix on medium speed until well combined—the mixture should look like a thick, gritty paste.
  4. Add Wet Ingredients: Beat in the cold eggs one at a time, mixing thoroughly after each addition. Add the vanilla extract and mix until the mixture is smooth, thick, and lighter in colour (this takes a good 2-3 minutes of mixing, incorporating air).
  5. Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the prepared dry ingredients. Mix only until a few streaks of flour remain—do not overmix.
  6. Fold in Chocolate: Remove the bowl from the mixer. Use a rubber spatula to gently fold in the chocolate chips/chunks, scraping down the sides to ensure all flour is incorporated.
  7. Portion and Chill: Using a cookie scoop (or measuring about 85g of dough), portion the dough onto a parchment-lined tray or into an airtight container. Cover tightly. Chill for a minimum of 2 hours, or ideally 24-36 hours. This step is non-negotiable for flavour and texture.
  8. Preheat and Prepare: Preheat the oven to 175°C (350°F). Line baking trays with parchment paper. Place 6-8 chilled dough balls on the tray, spacing them well apart.
  9. Bake: Bake for 12–15 minutes. The cookies are done when the edges are deep golden brown, but the centres still look slightly pale, puffy, and undercooked.
  10. Finish and Cool: Immediately upon removing the cookies from the oven, gently sprinkle a few flakes of the finishing sea salt onto the tops of each cookie. Let them cool on the tray for 5–10 minutes before transferring them to a wire rack to cool completely.