Ingredients:

  • 1 cup (225g) unsalted grass-fed butter
  • 1 tbsp (15ml) cold water
  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp (6g) baking soda
  • ¾ tsp (4g) fine sea salt
  • ¾ cup (150g) dark brown sugar
  • 1/4 cup (50g) granulated cane sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp (10ml) pure vanilla extract
  • 1 ½ cups (255g) bittersweet chocolate chips (60% cacao)
  • 1 tsp flaky sea salt

Instructions:

  1. Place the butter in a small saucepan over medium heat. Let it melt, then continue to cook while whisking constantly. Once it smells nutty and looks like light mahogany, remove from heat immediately. Pour into a large bowl, whisk in 1 tbsp of cold water, and let it cool for 10 minutes.
  2. Add the brown sugar and granulated sugar to the cooled butter. Whisk vigorously for 2 minutes until the mixture looks like wet sand. Add the egg, egg yolk, and vanilla. Whisk for another 30 seconds until the mixture lightens.
  3. In a separate bowl, whisk together the flour, baking soda, and fine sea salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
  4. Fold in the bittersweet chocolate chips. Cover the dough and refrigerate for at least 2 hours to allow the starches to fully hydrate and develop flavor.
  5. Preheat oven to 350°F (175°C). Use a 2-tablespoon cookie scoop to portion dough onto parchment-lined baking sheets. Bake for 9 to 11 minutes until edges are golden. Finish with a sprinkle of flaky sea salt.