Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (227 g) unsalted butter
- 2 tbsp (30 ml) milk
- 1 cup (200 g) packed dark brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg + 1 large egg yolk
- 2 tsp vanilla extract
- 2 1/4 cups (270 g) all-purpose flour
- 1 tsp baking soda, 1/2 tsp baking powder
- 3/4 tsp fine sea salt
- 2 cups (340 g) mix of semisweet chips and chopped dark chocolate chunks
- Flaky sea salt, for finishing
Do This
- 1. Brown butter over medium heat 5–7 minutes until deep amber and nutty; cool 10 minutes, then stir in milk.
- 2. Whisk flour, baking soda, baking powder, and fine salt.
- 3. Whisk brown butter with sugars until glossy, 1–2 minutes; whisk in egg, yolk, and vanilla.
- 4. Stir in dry ingredients just to combine; fold in chocolate (reserve a handful for topping).
- 5. Cover and chill dough 2–24 hours for thick, chewy cookies.
- 6. Scoop 2 tbsp mounds (about 40 g), top with reserved chocolate; bake at 350°F (175°C) 11–12 minutes. Sprinkle flaky salt. Cool 5 minutes on sheet, then rack.
Why You’ll Love This Recipe
- Brown butter delivers toasty, toffee-like depth without adding nuts.
- A mix of chips and hand-cut chunks gives both melty pools and even chocolate distribution.
- Chilled dough bakes up thick with chewy centers and crisp, caramelized edges.
- A final pinch of flaky sea salt makes the chocolate pop and balances sweetness.
Grocery List
- Produce: None
- Dairy: Unsalted butter, milk, large eggs
- Pantry: All-purpose flour, dark brown sugar, granulated sugar, vanilla extract, baking soda, baking powder, fine sea salt, semisweet chocolate chips, dark chocolate bar (60–70% cacao), flaky sea salt
Full Ingredients
For the Cookies
- 1 cup (227 g) unsalted butter
- 2 tbsp (30 ml) milk, room temperature (replaces moisture lost while browning)
- 1 cup (200 g) packed dark brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp pure vanilla extract
- 2 1/4 cups (270 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp fine sea salt
Chocolate Mix-In
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (170 g) dark chocolate bar, chopped into 1/2-inch chunks (60–70% cacao)
To Finish
- Flaky sea salt, for sprinkling
Step-by-Step Instructions
Step 1: Brown the butter
Cut the butter into pieces and melt in a light-colored saucepan over medium heat. Cook, stirring and swirling often, 5–7 minutes. The butter will foam, then the milk solids at the bottom will turn deep golden-brown and smell nutty. Immediately scrape everything (including the browned bits) into a large heatproof bowl. Cool 10 minutes, then stir in the milk to replace moisture lost while browning.
Step 2: Whisk the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and fine sea salt until evenly combined. Set aside.
Step 3: Combine brown butter and sugars
Add the dark brown sugar and granulated sugar to the warm (not hot) brown butter. Whisk vigorously for 60–90 seconds until thick and glossy. Let rest 30 seconds, then whisk again for 30 seconds to help the sugars start dissolving for a chewy texture.
Step 4: Add egg, yolk, and vanilla
Whisk in the egg, egg yolk, and vanilla until fully emulsified and slightly lightened, about 30–45 seconds. The mixture should be shiny and cohesive.
Step 5: Bring the dough together
Switch to a spatula. Add the dry ingredients to the wet in two additions, folding gently just until no dry streaks remain. Do not overmix; stopping early keeps the cookies tender and thick.
Step 6: Fold in chips and chunks
Fold in the semisweet chips and chopped dark chocolate, reserving a small handful (about 1/4 cup / 45 g) for pressing on top before baking. The mix of sizes ensures both gooey pools and even chocolate in every bite.
Step 7: Chill for thick, chewy centers
Cover the bowl and refrigerate at least 2 hours and up to 24 hours. This rest hydrates the flour and deepens flavor. If the dough is very firm after a long chill, let it stand at room temperature 10–15 minutes before scooping.
Step 8: Scoop, bake, and finish with flaky salt
Preheat oven to 350°F (175°C) with a rack in the center. Line baking sheets with parchment. Scoop 2-tablespoon portions (about 40 g each) spaced 2 inches apart. Press a few reserved chocolate pieces on top. Bake one sheet at a time for 11–12 minutes, rotating once halfway, until edges are golden and centers are just set but still soft. Immediately sprinkle a pinch of flaky sea salt over each cookie. Cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips
- Use a kitchen scale for the most consistent texture and thickness.
- Brown the butter until the bits are deep amber, not black. The color and aroma should be toasty and caramel-like.
- Resting the dough overnight (12–24 hours) yields the chewiest centers and richest flavor.
- For ultra-thick cookies, scoop the dough into balls, chill the portioned balls 30 minutes more, then bake.
- For rippled edges, bang the pan gently on the rack at the 8-minute mark, then continue baking.
Variations
- Walnut-Pecan: Fold in 3/4 cup (75 g) toasted chopped walnuts or pecans and reduce total chocolate to 1 1/2 cups (255 g).
- Espresso: Add 1–2 tsp instant espresso powder with the dry ingredients for a mocha vibe.
- Triple Chocolate: Use 2 cups (340 g) mixed semisweet, milk, and white chocolate pieces for layered sweetness.
Storage & Make-Ahead
Store cooled cookies in an airtight container at room temperature for up to 4 days. Refrigerate dough up to 72 hours. To freeze, scoop dough balls onto a sheet, freeze solid, then store in a freezer bag up to 2 months; bake from frozen at 350°F (175°C) for 12–14 minutes (no thaw needed). Refresh day-old cookies by warming in a 300°F (150°C) oven for 3–4 minutes.
Nutrition (per serving)
Approximate per cookie (1 of 24): 270 calories; 12 g fat; 36 g carbohydrates; 3 g protein; 2 g fiber; 20 g sugars; 160 mg sodium.
