Ingredients:

  • 1 cup (225g) unsalted butter
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (100g) granulated white sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 2 cups (340g) semi-sweet dark chocolate chips

Instructions:

  1. Brown the butter. Place the 225g butter in a saucepan over medium heat. Melt and whisk constantly. Wait for the sizzle to subside and the foam to turn golden brown. Once you see brown bits at the bottom and it smells like toasted nuts, remove it from heat. Let it cool for 10 mins. Note: Cooling prevents the eggs from scrambling.
  2. Mix sugars. In a large bowl, whisk the browned butter with 150g brown sugar and 100g white sugar. Stir until the mixture is smooth and combined.
  3. Add liquids. Beat in the 2 eggs and 5ml vanilla extract. Stir vigorously until the batter looks glossy and pale. This incorporates air for a better texture.
  4. Sift dry ingredients. Sift in 280g flour, 5g baking soda, and 3g sea salt directly into the bowl.
  5. Fold gently. Using your spatula, fold the flour into the wet ingredients. Stop as soon as you see no more white streaks. Note: Over mixing makes the cookies tough.
  6. Add chocolate. Stir in 340g dark chocolate chips until they're evenly distributed throughout the dough.
  7. Scoop and space. Scoop rounded tablespoons of dough onto parchment lined sheets. Leave about 2 inches between them so they have room to spread.
  8. The Precision Bake. Bake at 175°C (350°F) for 10-12 minutes. Pull them out when the edges are golden brown but the centers still look slightly soft and underdone.
  9. The Finish. Remove from oven. Immediately sprinkle with 2g flaky sea salt while they're still hot. Let them set on the pan for 5 mins before moving to a wire rack.