Ingredients:

  • 1 cup (227g) Unsalted high-fat European-style butter
  • 1 Large ice cube (approx. 25g water)
  • 0.75 cup (150g) White granulated sugar
  • 1 cup (200g) Dark brown sugar, packed
  • 2 Large eggs, room temperature
  • 1 tbsp Vanilla bean paste or extract
  • 2.25 cups (285g) All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Espresso powder
  • 1 tsp Flaky sea salt
  • 8 oz (225g) High-quality semi-sweet chocolate (60% cacao), roughly chopped

Instructions:

  1. Place butter in a light-colored saucepan over medium heat. Melt and whisk constantly as it foams. Continue cooking until milk solids turn a deep amber and smell nutty. Remove from heat immediately.
  2. Add the ice cube to the hot butter (it will sizzle). Stir until melted to replenish lost moisture and flash-cool the fat. Let cool for 5-10 minutes.
  3. In a large bowl, whisk the brown butter with granulated sugar and dark brown sugar until fully combined. Add eggs one at a time, followed by the vanilla paste, whisking vigorously until the mixture lightens in color.
  4. Fold in the all-purpose flour, baking soda, espresso powder, and salt using a rubber spatula until just a few streaks of flour remain.
  5. Fold in the chopped chocolate chunks and any chocolate 'dust' from the cutting board.
  6. Scoop large portions of dough (approx 3 tbsp) onto parchment-lined baking sheets. For best results, chill for 30 minutes, or bake immediately at 350°F (175°C) for 10 minutes until edges are crisp and golden.
  7. Finish with a sprinkle of flaky sea salt while the chocolate puddles are still molten.