Directions
- 1Add butter to a saucepan over medium-high heat.
- 2Allow butter to melt and brown while stirring continuously for approximately 5-8 minutes.
- 3Pour the brown butter into a large bowl and set it aside to cool slightly for 15-20 minutes.
- 4Chop the chocolate bar into small pieces.
- 5Add both sugars to the cooled brown butter and whisk until well combined.
- 6Add eggs and whisk until well combined and the mixture is lighter in color.
- 7Add heavy cream and vanilla, then whisk until well combined and the mixture appears like caramel.
- 8In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- 9Add the dry ingredients to the wet ingredients and gently fold until just combined.
- 10Add chocolate chips and chopped chocolate; gently fold until evenly dispersed.
- 11Use a large cookie scoop to scoop the dough onto a baking sheet lined with parchment paper.
- 12Cover the baking sheet with plastic wrap and place it in the refrigerator to chill for at least 3-4 hours or overnight.
- 13Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- 14Space the cookies on the baking sheet 2 inches apart.
- 15Bake the cookies at 375°F for 12-15 minutes until the center is slightly puffed up and lightly golden, and the edges are golden and set.
- 16Remove from the oven and if needed, immediately use a bowl or large round cookie cutter to shape them into a perfect circle.
- 17Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Ingredients
- 1 cup salted butter
- 2 tbsp salted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 eggs
- 2 tbsp heavy cream
- 2 tsp vanilla bean paste or extract
- 2.75 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 0.25 tsp salt
- 1.5 cups chocolate chips or chopped chocolate
- flaky sea salt
Equipment
panbowlwhiskspatulaknifecutting boardcookie scoopbaking sheetplastic wrapround cookie cutterwire cooling rack
Tips
- For the best texture and flavor, chill the dough overnight or up to 48 hours.
- If needed, immediately after baking, use a bowl or large round cookie cutter to shape the cookies into a perfect circle.
- Press extra chocolate chips into the cookies immediately after removing them from the oven to get melty chocolate on top.
- The cookies will continue to bake on the baking sheet while cooling, so don't be afraid to pull them right at the 12-minute mark if you like them less done.
- If you like your cookies more done, keep them in the oven for 1-2 more minutes.
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