Ingredients:

  • 1 cup (227g) Unsalted high-fat European-style butter
  • 1 cup (200g) Dark brown sugar, packed
  • 1/2 cup (100g) Granulated sugar
  • 1 tbsp Vanilla bean paste
  • 1 Large egg + 1 Large egg yolk (room temperature)
  • 2 ¼ cups (280g) All purpose flour
  • 1 tsp Baking soda
  • ¾ tsp Fine sea salt
  • 1 ½ cups (250g) Semi sweet chocolate (60% cacao), roughly chopped
  • ½ cup (85g) Milk chocolate feves
  • 1 tsp Flaky sea salt

Instructions:

  1. Melt the 227g of butter in a light colored pan over medium heat. Cook until it begins to sizzle and smell like toasted hazelnuts.
  2. Pour the browned butter (and all the brown bits!) into a heat safe bowl and let it sit for 10 minutes. Wait until it is warm to the touch but not hot.
  3. Whisk the dark brown sugar and granulated sugar into the butter. Whisk vigorously until the mixture looks like wet sand.
  4. Add the whole egg, egg yolk, and vanilla bean paste. Whisk for 2 full minutes until the mixture turns pale and ribbony.
  5. In a separate bowl, sift the flour, baking soda, and fine sea salt together.
  6. Gently fold the dry ingredients into the wet mixture using a spatula. Mix until just a few streaks of flour remain.
  7. Add the chopped semi sweet chocolate and milk chocolate feves. Distribute evenly throughout the dough.
  8. Cover the dough and refrigerate for at least 2 hours, or ideally 24 hours. Wait until the dough is firm and the flavors have matured.
  9. Preheat your oven to 180°C (350°F). Line two large baking sheets with parchment paper.
  10. Scoop 3 tablespoon mounds of dough onto the sheets. Bake for 10 minutes until the edges are golden and the centers are still soft.
  11. Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies rest on the pan for 5 minutes to set.