This is a classic cookie that we all love and adore, but a bit more grown up! The deep, rich flavor of brown butter and a sprinkle of flaky sea salt is what sets this cookie apart from the rest.
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Technical tip: Make sure the dough is cooled before baking to avoid spreading it too much. When the cookies come out of the oven and are topped with salt, carefully transfer with a spatula to the freezer for 10 minutes.
Preheat the oven to 350 F and line a baking sheet with parchment paper.
Melt the butter over low-medium heat until it turns amber in color with a nutty scent, about 5 to 7 minutes. Let the butter develop a dark brown color for a deeper flavor. Let cool in heatproof bowl for 15 minutes or until butter is at room temperature.
While the butter cools, combine the flour, baking soda and salt.
In another bowl, once the butter is at room temperature, mix the sugars and butter together until well incorporated and slightly foamy.
Add vanilla and eggs and mix until fluffy and light brown.
Add the dry ingredients and mix until just incorporated. Do not overmix. Flour streaks are OK.
Add chopped chocolate and chocolate chips, and mix until just incorporated.
Let the dough rest at room temperature or in the refrigerator covered for at least 30 minutes before baking – overnight for best results.
Cookies can be made to any desired size. This recipe calls for 3 tablespoons per cookie.
Bake until edges are golden brown and center is slightly undercooked, about 10 to 12 minutes. Bake longer for crispier cookies.
When the cookies are removed from the oven, place 2 pieces of dark chocolate chunks in the center of each cookie until melted. Follow with a pinch of flaky salt. Let cookies cool before eating.