Ingredients:

  • 1 cup (2 sticks) Unsalted Butter (cold, cubed)
  • 2 ¼ cups All-Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • ½ cup Granulated Sugar
  • 1 ½ cups Light Brown Sugar (packed)
  • 2 Large Eggs (room temperature)
  • 1 Tbsp Pure Vanilla Extract
  • 12 oz High-Quality Chocolate Chunks/Discs (60–70% cacao)
  • Flaky Sea Salt (for sprinkling)

Instructions:

  1. Brown the Butter: Melt the cold butter in a heavy-bottomed saucepan over medium heat. Continue heating, stirring constantly, until the foam subsides and brown, nutty solids form at the bottom (5–8 minutes). Immediately pour the hot butter (including the solids) into the mixing bowl and allow to cool slightly (about 15 minutes).
  2. Prepare Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. Cream the Sugars: To the slightly cooled brown butter, add both the granulated sugar and the packed brown sugar. Beat on medium speed for 2–3 minutes until the mixture is light and fluffy.
  4. Incorporate Wet Ingredients: Add the eggs one at a time, beating for 30 seconds after each addition. Scrape down the bowl, then add the vanilla extract and mix briefly.
  5. Add Dry Ingredients: Turn the mixer to low speed. Gradually add the dry ingredient mixture, mixing only until just combined. Stop immediately once you see no streaks of flour remaining.
  6. Fold in Chocolate: Gently fold in the chocolate chunks using a rubber spatula.
  7. Chill the Dough (Crucial): Cover the bowl and refrigerate the dough for a minimum of 1 hour, or ideally 24 hours (this allows the flavours to deepen and prevents spreading).
  8. Preheat and Scoop: Preheat the oven to 175°C (350°F). Line baking trays with parchment paper. Use a 2-ounce cookie scoop to portion the dough, spacing the scoops at least 2 inches (5 cm) apart.
  9. Bake: Sprinkle the tops of the dough mounds with flaky sea salt. Bake one tray at a time for 12–14 minutes. The edges should be set and golden brown, but the very centre should still look soft.
  10. Cool: Remove the tray from the oven and let the cookies cool on the tray for 5 minutes (they will continue to cook and set). Transfer them to a wire rack to cool completely.