Chewy Brown Butter Chocolate Chip Cookies

Ingredients

• 1 cup (2 sticks / 8 ounces) unsalted butter
• 1 tablespoon water (replaces water lost during browning)
• 1.5 cups packed dark brown sugar
• 1/2 cup granulated white sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2.25 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 8 ounces semi-sweet or bittersweet chocolate bars, coarsely chopped
• Flaky sea salt (such as Maldon), for topping

• 225g unsalted butter
• 15ml water
• 300g soft dark brown sugar
• 100g granulated sugar
• 2 large eggs (room temperature)
• 10ml pure vanilla extract
• 280g plain flour
• 5g bicarbonate of soda (baking soda)
• 6g kosher salt
• 225g dark chocolate, roughly chopped
• Flaky sea salt, for topping

Instructions

1. Brown the Butter

   Melt butter in a medium saucepan over medium heat. Swirl pan continuously as butter melts, foams, and crackles. After 4 to 5 minutes, foam will subside and milk solids will turn golden-brown with a nutty aroma. Immediately pour into a large mixing bowl with 1 tablespoon water. Let cool 10 minutes until warm to the touch.

   Visual Cue Amber liquid with toasty golden-brown specks on the bottom.

2. Beat Sugars and Eggs

   Add dark brown sugar and granulated sugar to warm brown butter. Whisk vigorously for 1 minute until well combined. Add eggs and vanilla extract; whisk vigorously for 2 full minutes until the mixture turns pale, smooth, and slightly ribbon-like.

   Texture Cue Glossy, caramel-colored batter with smooth consistency.

3. Fold Dry Ingredients & Chocolate

   Add all-purpose flour, baking soda, and kosher salt. Fold with a rubber spatula just until flour streaks disappear. Fold in chopped chocolate (reserve 2 tablespoons for pressing on top). Cover bowl and chill in refrigerator for at least 30 minutes (or up to 24 hours for best flavor).

   Texture Cue Thick, cohesive cookie dough studded with chocolate.

4. Portion and Shape

   Preheat oven to 350°F (175°C / 155°C fan). Line two large baking sheets with parchment paper. Use a large 3-tablespoon cookie scoop to portion dough into balls (about 50g each). Place 6 dough balls per sheet, leaving 2.5 inches between each. Press reserved chocolate pieces into tops.

   Visual Cue Smooth dough mounds studded with visible chocolate chunks.

5. Bake with Pan-Banging

   Bake one sheet at a time for 10 to 12 minutes. At the 8-minute mark, open oven door, lift baking sheet 2 inches and let it drop firmly onto the rack; repeat twice. This deflates center and ripples edges. Return to bake until edges are golden and set, and center looks slightly underdone.

   Visual Cue Rippled, crinkled golden-brown edges with soft, puffed center.

6. Round, Salt & Cool

   Immediately upon taking pan out of oven, swirl a large round cookie cutter or bowl around each hot cookie to pull it into a round shape. Sprinkle immediately with flaky sea salt. Cool on sheet for 5 minutes, then transfer to a wire rack.

   Texture Cue Crisp, buttery edges; soft, gooey, chewy center with melted chocolate.