Directions
- 1Brown 225g butter on medium heat until deep amber.
- 2Pour into a glass or stainless bowl, scraping every milk solid, and chill until solid.
- 3Cream solid brown butter, cold cubed butter, and sugars just until combined, making sure to still see solid cube butter.
- 4Add eggs, yolk, and vanilla extract.
- 5Whisk dry ingredients (all-purpose flour, bread flour, baking powder, baking soda, salt) separately.
- 6Fold dry ingredients into the wet ingredients slowly.
- 7Fold in chocolate chips and chocolate bar.
- 8Scoop into 100g balls.
- 9Chill dough for a minimum of 1 hour.
- 10Bake at 375F for 12 to 14 minutes.
- 11Slam the tray on the counter 2 to 3 times the moment they come out.
- 12Immediately sprinkle with flaky salt.
- 13Rest 10 minutes on the pan.
Ingredients
- 225 g unsalted butter, browned and chilled solid
- 113 g cold unsalted butter, cubed
- 220 g brown sugar
- 100 g white sugar
- 2 eggs
- 1 yolk
- 8 g vanilla extract
- 177 g all-purpose flour
- 195 g bread flour
- 6 g baking soda
- 2 g baking powder
- 6 g fine salt
- semi sweet chocolate chips
- Hershey's XL special dark chocolate bar
- flaky sea salt to finish
Equipment
glass or stainless bowl
Tips
- Use two types of flour (all-purpose and bread flour) for the perfect protein percentage.
- A cold dough going into a hot oven creates a temperature shock that makes the cookies tall and thick.
- Pull cookies out when centers look underbaked for a perfect gooey center.
- Slam the tray on the counter 2 to 3 times the moment they come out to knock air out and prevent cakiness, ensuring perfect density.
- Salt balances sweetness and brings flavor forward.
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