813 minutes
Delicious cookies made with browned butter and semisweet chocolate chunks, finished with a sprinkle of coarse sea salt.
0 oz
Ice Cube, frozen water
tablespoons
teaspoons
teaspoons
0 oz
each
teaspoons
Dark Brown Sugar
0 oz
Semisweet Chocolate, roughly chopped
0 oz
Coarse Sea Salt, for garnish
to taste
1. Brown the Butter
Melt 8 ounces of unsalted butter in a medium saucepan over medium heat, swirling occasionally. Once browned, whisk in a standard ice cube to cool the butter quickly, then transfer to a medium bowl and refrigerate for about 20 minutes until it solidifies.
2. Prepare Dry Ingredients
While the butter is cooling, whisk together 10 ounces of all-purpose flour, 3/4 teaspoon of baking soda, and 2 teaspoons of Diamond Crystal kosher salt in a large bowl.
3. Prepare Wet Ingredients
In a stand mixer fitted with the whisk attachment, beat 5 ounces of granulated sugar, 2 large eggs, and 2 teaspoons of vanilla extract on medium speed until the mixture falls in thick ribbons when you lift the whisk, about 5 minutes.
4. Combine Wet Ingredients with Browned Butter
Switch to the paddle attachment and add the cooled browned butter along with 5 ounces of dark brown sugar to the egg mixture. Mix on medium speed for about 15 seconds until just combined.
5. Add Dry Ingredients and Chocolate
Add the dry ingredients and mix on low speed until barely combined, around 15 seconds. Then, add 8 ounces of semisweet chocolate chunks and mix until the dough comes together, another 15 seconds should do.
6. Refrigerate Dough
Transfer the dough to an airtight container and refrigerate it for at least overnight or up to 3 days.
7. Bake the Cookies
Adjust your oven racks to the middle position and preheat your oven to 325°F (160°C). Using a 1-ounce portion scoop, place 3-tablespoon-sized scoops of dough onto a nonstick or parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 13-16 minutes, until the edges are golden brown but the centers are still soft.
8. Garnish and Cool
Once baked, sprinkle the cookies with coarse sea salt and let them cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Melt butter over medium heat, stirring constantly once it starts to foam. Look for a golden brown color and brown bits at the bottom of the pan, indicating readiness. Transfer to a heat-proof bowl immediately to stop the cooking process.
Chill dough for at least 30 minutes or overnight to meld flavors, firm up the dough, and achieve a better texture with crispy edges and a gooey center.
Use high-quality chocolate chunks for pockets of melty chocolate, as chips contain stabilizers that prevent full melting.
Remove cookies when edges are set but centers are underdone. They'll continue to cook from residual heat, resulting in a soft center once cooled.
Allow the butter to cool slightly but not solidify to partially dissolve the sugars for a toffee-like flavor and chewy texture.
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