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:
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.
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.
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.
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.
Shape and Add Toppings:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop out about 3 tablespoons of dough for each cookie and roll into balls. Press a few reserved chocolate chunks onto the top of each cookie ball to create that gooey, chocolate-rich appearance.
Bake to Perfection:
Arrange the cookie dough balls at least 3 inches apart on the baking sheets. Bake for 12–14 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
Remove from the oven and let the cookies rest on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.
Serve and Enjoy:
Serve warm for the ultimate gooey chocolate experience, or store in an airtight container for up to 5 days.
Prep Time: 20 minutes (plus chilling) | Cook Time: 12 minutes | Total Time: 2 hours 40 minutes
Servings: 16 large cookies | Calories: Approx. 220 kcal per cookie
Tips:
Chocolate Pools: Use high-quality chocolate chunks or chop a chocolate bar into uneven pieces for those luxurious chocolate puddles.
Chewy Texture: Adding the egg yolk provides richness and helps create a soft, chewy texture that holds up even after cooling.
