Equipment
- countertop mixer/hand mixer
- bowls
- measuring cups
- measuring spoons
- baking scale
- baking sheet
- wire rack
- baking silicone mats optional
- Parchment paper
- silicone spatula
Ingredients
- 1 cup unsalted butter( 2 stick/226g) For browning don't skip this!
- 2 cups bread flour(240g) Creates chew
- ¾ cup all-purpose flour(90) Adds tenderness
- 1 teaspoon baking soda For lift
- ½ teaspoon baking powder Adds extra tenderness
- 1 teaspoon salt Balances sweetness
- 1 cup brown sugar (200g)packed Light or dark works
- ½ cup granulated sugar(100g) For crisp edges
- 2 large eggs Room temperature
- 6 oz semisweet chocolate bar/chips(170g) 50-60% cocoa
- 4 oz dark chocolate bar/chips(113g) 60-70% cocoa
- flaky sea salt for finishing touch
Instructions
- Brown the ButterCut the butter into tablespoon sized pieces. In a medium saucepan over medium heat, melt the butter, stirring occasionally. Continue cooking, swirling the pan frequently, until the butter foams, then the foam subsides, and golden brown specks appear at the bottom. This takes about 5-8 minutes. The butter will smell wonderfully nutty and toasty.
- Cool the Browned ButterImmediately pour the browned butter into a large heatproof bowl, including all those golden bits. Set aside to cool for 20-30 minutes. Do not skip this cooling step adding sugars to hot butter will affect the cookie texture.
- Combine Dry IngredientsIn a medium bowl, whisk together the bread flour, all-purpose flour, baking soda, baking powder, and salt . Set aside.
- Combine Butter and SugarsOnce the browned butter has cooled (it should be warm but not hot), add the brown sugar and granulated sugar. Using a stand mixer or hand mixer, beat on medium-high speed for 1-2 minutes until well combined and slightly glossy .
- Add Eggs and VanillaAdd the eggs one at a time, beating well after each addition (about 30 seconds per egg). Stir in the vanilla extract until fully incorporated. The mixture should look smooth and slightly thickened .
- Mix Wet & DryGradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape down the sides and bottom of the bowl as needed. Do not over mix, this develops gluten and can lead to tough cookies. A few streaks of flour are okay.
- Fold in ChocolateAdd the chopped semisweet and dark chocolate chunks and fold gently with a spatula until evenly distributed throughout the dough .
- Rest the DoughCover the bowl tightly with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 12-24 hours, preferably 36-48 hours. This step is non-negotiable for award-winning results. The dough will be very firm after resting this is normal.
- Preheat & PrepWhen ready to bake (after the rest period), preheat your oven to 375°F (190°C) . Line two baking sheets with parchment paper or silicone baking mats.
- Scoop the DoughUsing a 3-tablespoon cookie scoop (about 60g of dough), portion the dough into tall, craggy balls. Do not roll them smooth, the craggy edges create those beautiful crispy bits. Place on the prepared baking sheets, spacing them about 3 inches apart (these are large cookies).
- Bake Immediately from ColdPlace the baking sheets directly into the preheated oven. Bake for 12-14 minutes, rotating the pans halfway through, until the edges are set and deeply golden brown, but the centers still look soft, puffy, and slightly underdone . The cookies will continue baking on the hot sheet.
- Add Flaky SaltAs soon as the cookies come out of the oven, sprinkle each one lightly with flaky sea salt .
- Cool ProperlyLet the cookies cool on the baking sheets for 10-15 minutes—this is crucial for them to set up properly. Then transfer to a wire rack to cool completely.
Notes
Pro Tips for Award-Winning ResultTip Why It Works.
Brown the butter—non-negotiable! Adds incredible nutty, caramelized depth that transforms ordinary cookies.
Use bread flour + all-purpose flour Bread flour adds chew and structure; all-purpose adds tenderness.
Rest the dough for 24-48 hours Flavors meld, flour hydrates, sugars break down for better caramelization.
Use chopped chocolate bars, not chips Chunks create dramatic, gooey pools of chocolate instead of uniform dots.
Scoop into craggy balls, not smooth Craggy edges create beautiful crispy bits and a bakery-style appearance.
Bake immediately from cold Cold dough spreads less, resulting in thicker, taller cookies.
Underbake slightly Pull when edges are set but centers look soft—they'll set up as they cool.
Sprinkle with flaky sea salt Enhances all flavors—chocolate becomes richer, butter more pronounced. Check this link out➡️ How to Get Soft & Chewy Cookies Not Crisp & Thin
Brown the butter—non-negotiable! Adds incredible nutty, caramelized depth that transforms ordinary cookies.
Use bread flour + all-purpose flour Bread flour adds chew and structure; all-purpose adds tenderness.
Rest the dough for 24-48 hours Flavors meld, flour hydrates, sugars break down for better caramelization.
Use chopped chocolate bars, not chips Chunks create dramatic, gooey pools of chocolate instead of uniform dots.
Scoop into craggy balls, not smooth Craggy edges create beautiful crispy bits and a bakery-style appearance.
Bake immediately from cold Cold dough spreads less, resulting in thicker, taller cookies.
Underbake slightly Pull when edges are set but centers look soft—they'll set up as they cool.
Sprinkle with flaky sea salt Enhances all flavors—chocolate becomes richer, butter more pronounced. Check this link out➡️ How to Get Soft & Chewy Cookies Not Crisp & Thin