Ingredients:

  • 225g unsalted European-style butter
  • 1 ice cube
  • 200g dark brown sugar, packed
  • 100g granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp vanilla bean paste
  • 280g all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp kosher salt
  • 250g dark chocolate (60-70% cacao), roughly chopped
  • 1 tsp flaky sea salt, for finishing

Instructions:

  1. Place butter in a medium stainless steel saucepan over medium heat. Melt and continue cooking, whisking constantly, until foaming subsides and milk solids turn deep amber and smell nutty.
  2. Remove from heat and immediately whisk in the ice cube to stop the cooking process and replenish lost moisture. Let the butter cool to room temperature.
  3. In a large bowl or stand mixer, combine the cooled brown butter with dark brown sugar and granulated sugar. Beat for 2-3 minutes until the texture resembles wet sand.
  4. Add the eggs and vanilla bean paste to the sugar mixture. Beat until the mixture becomes pale and voluminous.
  5. Whisk together the flour, baking soda, and kosher salt in a separate bowl. Gradually fold the dry ingredients into the wet ingredients until just combined.
  6. Fold in the chopped dark chocolate pieces. Cover and chill the dough in the refrigerator for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Scoop 3-tablespoon sized portions onto parchment-lined baking sheets.
  8. Bake for 12 minutes until edges are golden and shattering, but centers remain soft. Sprinkle with flaky sea salt immediately after removing from the oven.