Ingredients
- 1 cup unsalted butter
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chunks
- Sea salt flakes for topping
Instructions
- In a saucepan, melt the butter over medium heat. Stir constantly until it foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the browned butter with brown sugar and granulated sugar. Mix until smooth.
- Add the eggs one at a time, then stir in vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in chocolate chips and chunks. Chill dough for at least 30 minutes for thicker cookies (optional but recommended).
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough onto the sheet, leaving space between cookies. Bake for 10–12 minutes, until edges are golden and centers are still soft.
- Sprinkle with sea salt flakes while warm. Let cool slightly before serving.
Notes
- Use browned butter for deep flavor—watch closely to avoid burning.
- Chilling the dough helps reduce spreading and enhances chewiness.
- For a bakery-style look, press a few extra chocolate chunks on top before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze scooped dough for quick baking later—no need to thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
