- Dessert
- American
- Make-ahead
- Stovetop
- Oven
- Hand mixer
Ingredients
- 2 sticks
unsalted butter (1 cup)
- 2 1/4 cups
all-purpose flour, spooned and leveled
- 1 tsp
baking soda
- 3/4 tsp
fine salt
- 1 1/4 cups
packed dark brown sugar
- 1/2 cup
granulated sugar
- 2
large eggs, plus 1 extra yolk
- 2 tsp
vanilla extract
- 2 tbsp
whole milk or water
- 10 oz
bittersweet chocolate (60–70%), chopped into rough 1/2-inch chunks
flaky sea salt, for finishing
- Vegetarian
Contains milk (unsalted butter (1 cup)), eggs (large eggs) and wheat (all-purpose flour).
Not checked: whole milk or water.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Melt the butter in a light-colored skillet or saucepan over medium heat. Keep cooking, swirling often, until it foams, then smells nutty and the milk solids at the bottom turn golden brown, 5 to 8 minutes. Scrape everything, browned bits included, into a large heatproof bowl and let cool for 10 minutes.
8 min
- 2 sticks unsalted butter (1 cup)
- Step 2
Whisk the flour, baking soda, and fine salt together in a medium bowl and set aside.
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp fine salt
- Step 3
Add both sugars to the warm brown butter and whisk hard for 1 minute. Whisk in the eggs and extra yolk, the vanilla, and the milk, and keep whisking until the mixture looks smooth and glossy, about 1 minute more.
3 min
- 1 1/4 cups packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp whole milk or water
- Step 4
Add the flour mixture and stir with a spatula just until no dry streaks remain. Fold in the chocolate chunks along with any chocolate shards from the cutting board.
- 10 oz bittersweet chocolate (60–70%)
- Step 5
Cover the bowl and chill the dough in the refrigerator for 30 minutes, until firm enough to scoop into neat balls. Meanwhile, heat the oven to 375°F and line two baking sheets with parchment.
30 min, hands-off · 375°F
- Step 6
Scoop the dough into 20 balls, about 3 tablespoons each, and space them 3 inches apart on the sheets, 8 to 10 per sheet.
10 min
- Step 7
Bake one sheet at a time for 11 to 13 minutes, until the edges are set and browned but the centers still look puffy and underdone. Don't wait for the middles to look done.
12 min, hands-off · 375°F
- Step 8
Rap the hot sheet firmly on the counter once or twice to flatten the cookies into ripples, sprinkle each with a pinch of flaky sea salt, and let them cool on the sheet for 10 minutes before moving them to a rack.
10 min, hands-off
- flaky sea salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026