Ingredients
1 cup (2 sticks) unsalted butter, browned
1 cup packed dark brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon sea salt
2 cups semi-sweet chocolate chunks (or chips)
Optional: ½ cup toasted pecans or walnuts
Flaky sea salt, for topping
Instructions
Brown the butter in a saucepan over medium heat until golden and nutty. Let it cool for 5 minutes.
In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until glossy.
Add eggs one at a time, then mix in vanilla extract.
In another bowl, whisk flour, baking soda, baking powder, and salt. Slowly fold dry ingredients into wet mixture.
Stir in chocolate chunks (and nuts if using). Cover and chill the dough for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
Scoop large dough balls (about ¼ cup each) and place on baking sheet.
Bake 12–14 minutes until edges are golden but centers are soft.
Sprinkle with flaky sea salt and let cookies rest on baking sheet 5 minutes before transferring to a rack.
Notes
For extra-thick cookies, chill dough overnight.
Use chopped chocolate bars for gooier pools instead of chips.
Store in an airtight container for up to 4 days or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 9 g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55 mg