Ingredients:

  • 226g Unsalted Butter, cut into cubes
  • 2 tsp Pure Vanilla Extract
  • 220g Light Brown Sugar (packed firmly)
  • 100g Caster Sugar (Fine Granulated Sugar)
  • 2 Large Eggs (cold)
  • 1 Egg Yolk (from a large egg)
  • 300g All-Purpose Flour
  • 1 tsp Baking Soda (Bicarbonate of Soda)
  • 1 tsp Fine Sea Salt (plus extra coarse flakes for finishing)
  • 340g High-Quality Chocolate Chips or chopped bar (mix of milk and dark chocolate chunks)

Instructions:

  1. Brown the Butter: Melt the butter in a heavy-bottomed saucepan over medium heat. Continue cooking, stirring frequently, until foam subsides, brown solids form, and the butter smells intensely nutty (5–8 minutes).
  2. Cool: Immediately transfer the brown butter, including the browned solids, into a large mixing bowl. Allow to cool until it reaches room temperature and is slightly thickened (about 20 minutes). Stir in the vanilla extract.
  3. Combine Sugars: Add the brown sugar and caster sugar to the cooled brown butter. Beat on medium speed for 2 minutes until creamy and fluffy.
  4. Add Eggs: Add the two whole eggs and the extra egg yolk, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl.
  5. Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and fine sea salt thoroughly.
  6. Combine Wet and Dry: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture, mixing only until just combined. Do not overmix.
  7. Fold in Chocolate: Use a rubber spatula to fold in the chocolate chips and chunks until evenly distributed.
  8. Chill the Dough: Scoop the dough using a standard ice cream scoop onto a parchment-lined tray. Cover and refrigerate for a minimum of 2 hours, or ideally 12–24 hours, which is crucial for flavor and structure.
  9. Bake: Preheat oven to 180°C / 350°F. Arrange the cold dough balls on prepared baking sheets, leaving ample space. Bake for 12–14 minutes until edges are set but the center is still soft.
  10. Rest and Serve: Remove from the oven. If desired, immediately sprinkle the tops with coarse sea salt flakes. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.