Ingredients:

  • 225g high-quality European style unsalted butter
  • 20g ice cube (approx. 1 large)
  • 200g dark brown sugar, packed
  • 100g granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tbsp vanilla bean paste
  • 325g all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 150g semi-sweet chocolate chips
  • 100g 70% dark chocolate bar, roughly chopped
  • 1 tsp flaky sea salt for finishing

Instructions:

  1. Place the 225g of unsalted butter in a light-colored stainless steel skillet over medium heat. Melt and continue cooking while whisking constantly until the butter foams, crackles, and turns a deep amber color with a nutty aroma.
  2. Immediately remove the skillet from heat and stir in the 20g ice cube. The water will sizzle as it restores the moisture lost during browning. Allow the mixture to cool slightly.
  3. In a large mixing bowl, combine the brown sugar, granulated sugar, and the cooled browned butter. Whisk until no lumps remain.
  4. Add the whole egg, egg yolk, and vanilla bean paste. Whisk vigorously for 2 full minutes until the mixture is lightened in color and slightly thickened.
  5. In a separate bowl, whisk together the 325g flour, 1 tsp salt, and 1 tsp baking soda.
  6. Gradually add the flour mixture to the wet ingredients using a spatula. Stop as soon as no white streaks remain to avoid overworking the gluten.
  7. Fold in the semi-sweet chocolate chips and the 100g of chopped dark chocolate.
  8. Use a scoop to form 18 dough balls. Chilling for even 30 minutes helps the flour hydrate and prevents excessive spreading.
  9. Set your oven to 350°F and line two baking sheets with parchment paper.
  10. Place dough balls 3 inches apart and bake for 10 minutes until the edges are set and the kitchen smells like a chocolate factory.
  11. Remove from the oven and immediately sprinkle with the 1 tsp of flaky sea salt while the chocolate is still melted.