Equipment
Ingredients
Brown Butter Base
- 225 g unsalted butter, cold, cubed
- 15 ml ice cube (water)
Wet Ingredients
- 200 g dark brown sugar, packed
- 50 g granulated sugar
- 2 eggs, room temperature
- 10 ml vanilla bean paste
Dry Ingredients
- 260 g all-purpose flour
- 4 g baking soda
- 3 g fine sea salt
Inclusions
- 250 g dark chocolate (60-70%), coarsely chopped bars
- flaky sea salt
Nutrition (per serving)
Method
Place cubed butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter foams, then quiets down, and milk solids turn golden brown with a nutty aroma. Immediately transfer to a large heatproof bowl to stop cooking. Let cool for 15 minutes.
Add dark brown sugar and granulated sugar to the cooled brown butter. Whisk or beat on medium speed until the mixture looks like wet sand and is thoroughly combined (no pools of butter).
Add eggs one at a time, beating vigorously after each addition. Add vanilla bean paste. Beat for 2-3 minutes until the mixture lightens in color and thickens slightly (ribbon stage). This creates the structural lattice for the cookie.
In a separate bowl, whisk together flour, baking soda, and fine sea salt. Sift this over the wet ingredients.
Fold the dry ingredients into the wet using a spatula just until streaks of flour disappear. Do not overmix.
Fold in the chopped chocolate chunks, ensuring even distribution. Reserve a few large chunks for topping if desired.
Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours (up to 48 hours). This hydration step allows the flour to absorb moisture fully, leading to deeper flavor and better texture.
Preheat oven to 175°C (350°F). Line baking sheets with parchment paper. Scoop dough into 60g balls (approx 3 tablespoons) and place 5cm apart.
Bake for 10-12 minutes total. At the 8-minute mark, lift the baking sheet inside the oven about 10cm and drop it against the rack to deflate the cookies (Pan-Banging). Repeat once more at 10 minutes if needed to create ripples.
Immediately sprinkle with flaky sea salt while hot. Let cool on the baking sheet for 5-10 minutes to set, then transfer to a wire rack.
Chef's Notes
- Chopped chocolate bars are superior to chips because chips contain stabilizers that prevent melting. Chopped bars create puddles of chocolate.
- The 24-hour rest is scientifically crucial; it allows the enzymes to break down starches into simple sugars, resulting in better browning and caramelization.
- If you prefer a thicker cookie, freeze the dough balls for 30 minutes before baking.
Storage
Refrigerator: 3 days — Store unbaked dough in fridge. Baked cookies store at room temp.
Freezer: 3 months — Freeze scooped dough balls; bake from frozen adding 2-3 minutes.
