Ingredients:
- 1 cup (225g) unsalted butter
- 3/4 cup (150g) brown sugar (packed)
- 1/2 cup (100g) granulated sugar
- 2 large eggs (100g)
- 2 tsp (10ml) vanilla extract
- 3/4 cup (75g) Dutch-processed cocoa powder
- 2 cups (250g) all-purpose flour
- 1 tsp (5g) baking soda
- 1/2 tsp (3g) salt
- 1 1/2 cups (255g) bittersweet chocolate chips
- 1/2 cup (85g) semi-sweet chocolate chunks
- flaky sea salt for garnish
Instructions:
- Melt butter in a saucepan over medium heat. Stir constantly until it foams and brown bits form at the bottom and it smells nutty. Remove from heat and let cool for 5 minutes.
- Whisk the browned butter with brown and granulated sugars until smooth.
- Beat in the eggs and vanilla extract until the mixture looks glossy and cohesive.
- Sift together the flour, Dutch-processed cocoa powder, baking soda, and salt directly into the wet ingredients.
- Use a spatula to fold the mixture together until just a few streaks of flour remain; do not overmix.
- Fold in the bittersweet chips and semi-sweet chunks until evenly distributed.
- Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
- Optional: Place the tray in the freezer for 5 minutes before baking for extra thickness.
- Bake in the oven until the edges are set but the center remains slightly soft.