Ingredients :
1 cup unsalted butter (2 sticks), browned and cooled
1 cup dark brown sugar, tightly packed
1/2 cup superfine granulated sugar
1 large egg + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 3/4 cups semi-sweet chocolate chunks (reserve 1/4 cup for topping)
Directions :
1. Brown the Butter:
Melt the butter in a saucepan over medium heat. Stir constantly until it foams and turns a deep golden brown with a nutty aroma (about 5–7 minutes).
Immediately transfer to a heatproof bowl and let cool to room temperature, about 15–20 minutes.
2. Prepare the Wet Ingredients:
In a large mixing bowl, combine the cooled brown butter, dark brown sugar, and granulated sugar. Beat until smooth and slightly creamy.
Add the egg and egg yolk, one at a time, beating well after each addition. Stir in the vanilla extract.
3. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Gently fold in the chocolate chunks, reserving some for topping.
4. Chill the Dough:
Cover the dough with plastic wrap and refrigerate for at least 2 hours (or up to 48 hours for the best flavor). This helps the cookies hold their thick, bakery-style shape during baking.
5. Shape and Add Toppings:
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