Ingredients:

  • 1 cup unsalted butter
  • 3/4 cup dark brown sugar, packed
  • 1/3 cup coconut sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tbsp pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp cornstarch
  • 1/2 tsp fine sea salt
  • 1 1/2 cups dark chocolate chunks (70% cocoa)
  • 1 tsp flaky sea salt

Instructions:

  1. Place the butter in a small light-colored saucepan over medium heat. Melt, then continue cooking while whisking constantly. Once the foaming subsides and brown specks form with a nutty aroma, remove from heat immediately. Let cool for 10 minutes.
  2. In a large mixing bowl, whisk the cooled brown butter with dark brown sugar and coconut sugar until no lumps remain.
  3. Add the egg, egg yolk, and vanilla extract. Whisk vigorously for approximately 30 seconds until the mixture lightens in color and appears shiny.
  4. Sift in the all-purpose flour, baking soda, cornstarch, and fine sea salt. Use a silicone spatula to fold the dry ingredients into the wet until just combined.
  5. Fold in the dark chocolate chunks.
  6. Cover the dough and refrigerate for a minimum of 2 hours to allow for starch hydration and flavor development.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Using a 3 tbsp cookie scoop, portion dough onto the sheets. Bake for 9-11 minutes until edges are golden but centers remain soft.
  9. Sprinkle immediately with flaky sea salt and allow to cool on the pan for 10 minutes before transferring to a wire rack.