Ingredients:

  • 1 cup (225g) unsalted butter, high-quality European style
  • 0.75 cup (150g) granulated white sugar
  • 0.75 cup (165g) dark brown sugar, packed
  • 2.25 cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips or chunks
  • 1 tsp flaky sea salt, for finishing

Instructions:

  1. Brown the Butter: In a small saucepan, melt butter over medium heat. Whisk constantly as it foams. Once golden-brown flecks appear and it smells nutty, remove from heat and pour into a large bowl. Cool for 10 minutes.
  2. Cream the Sugars: Add granulated and brown sugars to the warm brown butter. Whisk vigorously for 2 minutes until the mixture looks like wet sand.
  3. Emulsify: Add eggs and vanilla extract. Whisk for one minute until the batter lightens in color and becomes glossy.
  4. Fold the Dry Ingredients: Sift in flour, baking soda, and fine sea salt. Use a spatula to fold gently until just a few streaks of flour remain.
  5. The Chocolate Fold: Fold in the chocolate chunks or chips until evenly distributed.
  6. The Pro Chill: For best flavor, chill the dough in the refrigerator for at least 30 minutes.
  7. Scoop and Bake: Preheat oven to 350°F (175°C). Use a 3-tablespoon scoop to place dough mounds 3 inches apart on parchment-lined sheets. Bake for 9–11 minutes.
  8. The Finish: Remove from oven while centers look slightly underdone. Sprinkle immediately with flaky sea salt and allow to firm up on the pan.