Ingredients:

  • 1 cup (225g) unsalted butter
  • 3/4 cup (150g) white granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs
  • 2 tsp (10ml) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 10 oz (280g) semi-sweet baking chocolate, chopped
  • 1/2 cup (60g) dark chocolate chunks
  • 1/2 tsp (3g) flaky sea salt

Instructions:

  1. Place the butter in a saucepan over medium heat. Melt and whisk constantly until the butter foams and turns golden brown with toasted bits. Remove from heat immediately and let cool for 5-10 minutes.
  2. Whisk the browned butter with white granulated sugar and light brown sugar until smooth. Stir in the eggs and vanilla extract until the mixture is glossy and well-combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
  4. Gently fold the dry ingredients into the wet mixture using a spatula, stopping as soon as no streaks of flour remain.
  5. Stir in the chopped semi-sweet baking chocolate and dark chocolate chunks by hand.
  6. Optional: Chill the dough for 30 minutes for thicker edges.
  7. Scoop rounded tablespoons of dough (about 2 tbsp per cookie) onto parchment-lined baking sheets.
  8. Bake at 350°F (175°C) for 9-11 minutes, until edges are golden brown but centers remain slightly soft.
  9. Remove from oven and sprinkle immediately with flaky sea salt.