Ingredients:

  • 1 cup unsalted butter (225g)
  • 1 cup dark brown sugar, packed (200g)
  • 0.25 cup granulated cane sugar (50g)
  • 1 tablespoon pure vanilla extract (13g)
  • 1 large egg (50g)
  • 1 large egg yolk (17g)
  • 2.25 cups all-purpose flour (280g)
  • 1 teaspoon cornstarch (3g)
  • 1 teaspoon baking soda (6g)
  • 0.75 teaspoon fine sea salt (4g)
  • 1.5 cups 70% dark chocolate chunks (250g)

Instructions:

  1. Melt the butter in a small light-colored saucepan over medium heat. Whisk constantly until the butter foams and brown bits form at the bottom. Once it smells nutty and looks like liquid amber, remove from heat and cool for 5 minutes.
  2. In a large bowl, whisk the dark brown sugar and granulated sugar into the warm browned butter until no lumps remain.
  3. Add the egg, egg yolk, and vanilla extract. Whisk vigorously for 1-2 minutes until the mixture lightens in color and becomes glossy.
  4. Sift the all-purpose flour, cornstarch, baking soda, and sea salt directly into the wet ingredients. Fold with a silicone spatula until just combined.
  5. Fold in the dark chocolate chunks. Use a 3-tablespoon cookie scoop to portion dough onto parchment-lined baking sheets.
  6. Bake at 350°F (175°C) for 9-11 minutes until the edges are golden but the centers remain soft.