Nutty browned butter, chopped chocolate, and a short chill give golden, lightly crisp edges and soft, molten centers.
CBy chef_t
Servings
18
1 cup Unsalted butter
2.25 cup All-purpose flour
1 tsp Baking soda
1 tsp Fine sea salt
0.75 cup Dark brown sugar
0.5 cup Granulated sugar
1 piece Egg
1 piece Egg yolk
2 tsp Vanilla extract
9 oz Bittersweet chocolate, chopped
1 tsp Flaky sea salt (garnish)
Calories
310 kcal
Protein
5g
Carbs
32g
Fat
19g
Fiber
3g
Sugar
15g
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Brown the Butter
1. Melt the unsalted butter in a light-colored skillet over medium heat, swirling often. Cook 5 to 8 minutes until foaming subsides and it smells nutty with golden-brown flecks at the bottom. Pour into a large heatproof bowl, scraping in all the brown bits, and cool for 15 minutes.
1 cup Unsalted butter
Make the Dough
2. Whisk the all-purpose flour, baking soda and fine sea salt together in a medium bowl and set aside.
2.2 cup All-purpose flour,
1 tsp Baking soda,
1 tsp Fine sea salt
3. Whisk the dark brown sugar and granulated sugar into the cooled brown butter until smooth. Whisk in the egg, egg yolk and vanilla extract until glossy and thick.
0.8 cup Dark brown sugar,
0.5 cup Granulated sugar,
1 piece Egg,
1 piece Egg yolk,
2 tsp Vanilla extract
4. Fold in the dry ingredients with a spatula until just combined, then fold in the bittersweet chocolate. Do not overmix.
9 oz Bittersweet chocolate, chopped
Chill
5. Cover the dough and chill for 30 minutes, until firm enough to scoop. Meanwhile, heat the oven to 180°C (350°F) and line two baking sheets with parchment.
Bake
6. Scoop the dough into 18 balls of about 3 tablespoons each and place them 5 cm (2 inches) apart on the sheets. Bake one sheet at a time for 11 to 13 minutes, until the edges are golden and crisp and the centers look slightly underdone.
7. Sprinkle the cookies with flaky sea salt right out of the oven. Rest on the sheet for 5 minutes, then transfer to a rack. Serve warm for gooey centers.
1 tsp Flaky sea salt (garnish)
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