- 227 grams (2 sticks) unsalted butter
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 215 grams dark brown sugar
- 73 grams granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 216 grams chocolate chunks or wafers (preferably 72% cacao)
- Flaky sea salt
- Cook butter in a saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large electric mixing bowl and let cool for about ten minutes.
- Whisk flour, baking soda, and kosher salt in a separate mixing bowl.
- Add brown sugar and granulated sugar to browned butter. Beat on medium speed until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in chocolate chunks with a wooden spoon or rubber spatula.
- Using a medium cookie scoop, portion out balls of dough onto a parchment-lined baking sheet. Cover dough and let chill in fridge for 24 hours or up to three days.
- Preheat to 375°. Place cookie dough on a parchment-lined baking sheet, spacing about 3″ apart. Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
- Bake cookies for 9-11 minutes. The edges should be golden brown and crisp, while the centers stay soft (but not raw). Let cool on baking sheets for 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough.
The longer your cookies chill, the tastier they’ll become. If you need to bake your cookies today, chill for 1 hour and continue with our baking instructions — they’ll still be pretty great.