Ingredients:

  • 1 cup (226g) unsalted butter
  • 1 cup (200g) dark brown sugar, packed
  • 0.5 cup (100g) granulated white sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tbsp pure vanilla extract
  • 2.25 cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp fine sea salt
  • 1.5 cups (250g) semi-sweet chocolate chunks
  • 1 tsp flaky sea salt (Maldon) for sprinkling

Instructions:

  1. Brown the butter. Place the 1 cup (226g) unsalted butter in a small light colored saucepan over medium heat. Whisk constantly as it foams until you see amber colored flecks and smell a nutty aroma. Note: This usually takes about 5-7 minutes.
  2. Combine fats and sugars. Transfer the hot butter to a large heat proof bowl and add 1 cup (200g) dark brown sugar and 0.5 cup (100g) granulated white sugar. Whisk vigorously until the mixture is smooth and the sugar begins to dissolve.
  3. Emulsify the liquids. Whisk in the 1 large egg, 1 large egg yolk, and 1 tbsp vanilla extract. Continue whisking until the batter looks glossy and slightly thickened.
  4. Sift dry ingredients. In a separate bowl, sift 2.25 cups (280g) all purpose flour, 1 tsp baking soda, and 0.75 tsp fine sea salt.
  5. Fold the dough. Gently fold the dry ingredients into the wet mixture using a silicone spatula until just a few white streaks of flour remain. Note: Over mixing here will lead to tough, bread like cookies.
  6. Add chocolate chunks. Fold in 1.5 cups (250g) semi sweet chocolate chunks by hand until evenly distributed throughout the dough.
  7. Chill the dough. Cover the bowl and refrigerate for 30 minutes. This is vital until the dough feels firm and the flour is fully hydrated.
  8. Portion and preheat. Preheat your oven to 350°F (175°C). Use a 2 tablespoon scoop to place dough balls onto parchment lined sheets, 2 inches apart.
  9. The final bake. Bake for 10 minutes until the edges are golden brown and the centers are still soft and slightly puffed.
  10. Cool and salt. Immediately sprinkle with 1 tsp flaky sea salt. Let them sit on the hot pan for 5 minutes until they set enough to move without breaking. Vegan Chocolate Chip Cookies in 20 Minutes Soft and Chewy — Master homemade Vegan Chocolate Chip Cookies with our step-by-step timing gui...Cookie Recipes: Fudgy Center, Crisp Edges — Discover these incredible cookie recipes that yield bakery-quality results. P...Crinkle Cookies: The Ultimate Fudgy Fudgy Recipe — Discover the ultimate fudgy chocolate crinkle cookies recipe. Master the clas... $img_2$