Ingredients:

  • 225g (1 cup / 2 sticks) Unsalted Butter, cut into cubes
  • 1 tsp Vanilla Extract
  • 325g (2 ½ cups) All-Purpose Plain Flour (Sifted)
  • 1 tsp Baking Soda
  • ¾ tsp Fine Sea Salt
  • 175g (¾ cup, lightly packed) Dark Brown Sugar
  • 100g (½ cup) Granulated Sugar
  • 2 large Eggs, room temperature
  • 300g (10–11 oz) High-Quality Chocolate (50-70% cocoa solids)

Instructions:

  1. Brown the Butter: Melt the butter in a heavy-bottomed saucepan over medium heat. Stir constantly until the butter foams, milk solids settle, and turn deep brown, smelling distinctly nutty (approx. 5–8 minutes).
  2. Cool the Fat: Immediately pour the brown butter (including the browned bits) into a mixing bowl. Stir in the vanilla extract. Allow to cool until the butter is mostly solidified but still soft enough to cream (about 30 minutes in the fridge).
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. Cream Sugars and Butter: Using the paddle attachment, beat the cooled brown butter, dark brown sugar, and granulated sugar on medium speed until light and fluffy (approx. 3–4 minutes).
  5. Add Wet Ingredients: Add the eggs one at a time, beating thoroughly after each addition until just combined.
  6. Incorporate Dry Mix: With the mixer on low speed, gradually add the dry mixture. Mix only until the last streaks of flour disappear. Do not overmix.
  7. Fold in Chocolate: Remove the bowl from the mixer and use a spatula to fold in the chocolate pieces. Ensure they are evenly distributed.
  8. Portion and Chill: Use an ice cream scoop to portion the dough, roll into smooth balls. Cover tightly and refrigerate for a minimum of 2 hours, or up to 72 hours. This step is crucial for texture.
  9. Preheat and Prepare: Preheat oven to 190°C (170°C fan / 375°F). Line baking sheets with parchment paper.
  10. Bake: Place 6–8 chilled cookie dough balls onto the baking sheet. Bake for 10–12 minutes. The edges should be golden brown, but the centres should still look slightly pale and underdone.
  11. The Crinkle Technique: Halfway through baking (around 6 minutes), gently lift the baking sheet and drop it hard onto the counter once or twice to release steam and create crinkly edges.
  12. Cool: Remove from the oven. Let the cookies rest on the baking sheet for 5 minutes (they will continue to cook), then transfer to a wire rack to cool completely.