Salted Brown Butter Chocolate Chunk Cookies

Pasos8

1. 1

   Paso 1. Brown the butter

   12m 30s

   Melt the butter over medium heat, stirring every 15–30 sec once foamy, until golden and nutty. Pour into a heatproof bowl including the brown bits and cool for 10–15 mins.

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2. 2

   Paso 2. Whisk wet ingredients

   Once slightly cool, whisk the brown butter with both sugars. Add the egg, egg yolks and vanilla, and whisk until smooth and glossy.

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3. 3

   Paso 3. Add dry ingredients

   Whisk the flour, baking soda, cornstarch and kosher salt separately, then fold into the wet ingredients until just combined.

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4. 4

   Paso 4. Fold in chocolate

   Chop the chocolate into pea-sized pieces. Fold in about two thirds of it, reserving the rest for topping after baking.

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5. 5

   Paso 5. Chill the dough

   30 min

   Refrigerate for at least 30 mins, until the dough is easy to scoop and shape. Ideally chill for a few hrs or overnight for best flavour.

   Chilling for a few hours or overnight gives the best flavour.
6. 6

   Paso 6. Shape and freeze dough

   1 h

   Portion into 40 g cookies (about the size of a golf ball) and shape into tall cylinders. Freeze for at least 1 hr, until solid. Once frozen solid, transfer to a freezer bag to store for later if needed.

7. 7

   Paso 7. Bake the cookies

   11 min

   Preheat the oven fully to 365°F (185°C). Place the frozen dough balls spaced apart on a room-temp, parchment-lined baking sheet. Bake for 10–12 mins, until edges are set and centres are pale, puffed and glossy.

   Every oven is different, so watch closely starting at 10 mins.
8. 8

   Paso 8. Finish and rest cookies

   10 min

   Immediately press the reserved chocolate chunks on top and sprinkle generously with flaky salt. Rest on the tray for 10 mins, then transfer to a rack.

   They should look slightly underbaked when they come out.

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