Ingredients:

  • 1 cup (226 g) cold unsalted butter
  • 2 ¼ cups (280 g) All-Purpose (Plain) Flour
  • 1 teaspoon (5 g) Cornflour (Cornstarch)
  • 1 teaspoon (5 g) Baking Soda
  • 1 teaspoon (5 g) Fine Sea Salt
  • ¾ cup (165 g) packed Light Brown Sugar
  • ½ cup (100 g) Granulated (Caster) Sugar
  • 2 large eggs, room temperature
  • 1 tablespoon (15 ml) Vanilla Extract
  • 1 ½ cups (250 g) Chocolate Chips/Chunks (mix of 60% dark and milk chocolate)

Instructions:

  1. Place the cold butter in a heavy-bottomed saucepan over medium heat. Allow it to melt, then foam, swirling occasionally. Reduce heat slightly. Continue cooking until the milk solids turn a deep amber-brown and the butter smells nutty and caramelized (about 5–8 minutes).
  2. Pour the browned butter (including all the nutty bits at the bottom) into the bowl of your stand mixer. Allow it to cool for 15–20 minutes until it is just warm, not hot. If it's too hot, it will melt the sugar.
  3. Whisk together the flour, cornflour, baking soda, and salt in a separate medium bowl. Set aside.
  4. Add both brown and granulated sugars to the slightly cooled brown butter. Beat on medium speed with the paddle attachment until light and fluffy (about 3 minutes). Scrape down the bowl.
  5. Beat in the eggs, one at a time, mixing well after each addition until just incorporated. Add the vanilla extract and mix until fully combined.
  6. Reduce the mixer speed to low. Gradually add the dry ingredients, mixing only until just a few streaks of flour remain. Do not overmix.
  7. Remove the bowl from the mixer and fold in the chocolate chips/chunks using a rubber spatula. Ensure the chocolate is evenly distributed.
  8. Cover the dough bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours, or ideally, 24 hours. The chill time is mandatory for texture and flavor.
  9. Preheat the oven to 175°C (350°F). Line baking trays. Scoop dough into uniform 1.5 oz balls and place them 2 inches apart on the prepared trays.
  10. Bake for 12–14 minutes, rotating the tray halfway through. The cookies are ready when the edges are set and golden brown, but the centres still look slightly pale and soft. Let the cookies rest on the hot tray for 5 minutes before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt immediately upon exiting the oven if desired.