Ingredients:

  • 1 cup (2 sticks / 227 g) Unsalted Butter
  • ¾ cup (165 g) Light Brown Sugar, packed
  • ½ cup (100 g) Granulated White Sugar
  • 2 Large Eggs, room temperature
  • 1 tablespoon (15 ml) Vanilla Extract
  • 2 ¼ cups (270 g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Grain Salt
  • 1 ¾ cups (300 g) Semi-Sweet Chocolate Chips or Chunks
  • Flaky Sea Salt (e.g., Maldon), for sprinkling

Instructions:

  1. Brown the Butter: Melt the butter in a heavy-bottomed saucepan over medium heat. Continue heating, stirring constantly, until the foaming subsides and brown milk solids settle at the bottom. It should smell nutty.
  2. Cool Down: Immediately pour the brown butter (including the browned bits) into a separate, heat-proof bowl. Allow it to cool for about 15 minutes until it is slightly warm, but still liquid.
  3. Cream the Sugars: Add the brown and granulated sugars to the slightly cooled brown butter. Mix until combined.
  4. Add Wet Ingredients: Beat in the eggs one at a time until fully incorporated. Stir in the vanilla extract. Scrape down the sides of the bowl.
  5. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and fine salt.
  6. Integrate: Gradually add the dry mixture to the wet mixture, mixing only until the last streaks of flour disappear. Do not overmix.
  7. Fold in Chocolate: Gently fold in the chocolate chips/chunks using a spatula.
  8. Scoop & Chill: Using a 3-tablespoon scoop, portion the dough onto a parchment-lined sheet pan. Sprinkle the tops lightly with flaky sea salt. Cover tightly and refrigerate for a minimum of 45 minutes (up to 24 hours).
  9. Bake: Preheat oven to 350°F / 175°C. Place dough balls 2 inches apart on a prepared baking sheet. Bake for 12–14 minutes, rotating the pan halfway through. The edges should be golden, but the center should still look slightly underbaked.
  10. Finish: Remove from oven and immediately hit the baking tray sharply on the counter to collapse the center. Sprinkle with a tiny bit more flaky sea salt, if desired. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.