1 ¼cupunsalted butter (amount of butter reduces when you brown it to about ¾-1 cup)
⅓cupbutterroom temperature
1 ¼cupsbrown sugar
¾cupgranulated sugar
2eggslarge, room temperature
2teaspoonvanilla extract
3cupsall-purpose flour
1 ½teaspoonbaking soda
½teaspoonsea salt
1 ½cupsdark chocolate chunksdivided
Extra flakey saltoptional, topping cookies
Instructions
In a large 5-8 qt. pot add butter over a medium-low heat. Melt the butter until completely melted. Then keep stirring as the butter browns - from melted, to dark golden, to a brown and nutty fragranced mixture. This usually takes about 4-6 minutes. You don't want it to burn, so keep a close eye on it. Remove from heat and let cool, I usually like to stick it in the fridge for just 4-6 minutes.
In a large mixing bowl from your stand mixer, using the paddle attachment, pour ⅔ cup of brown butter, ⅓ cup room temperature butter, and sugars into the bowl. Mix until thoroughly combined and fluffy. This can take up to 5-6 minutes. Sometimes these don't mix enough when your butter is melted, so take the time.
Add eggs, one at a time. Then add in vanilla extract.
In a second medium to large bowl whisk flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients with the mixer turned onto low/medium speed. Once well mixed, fold in 1 cup of chocolate chips (leaving behind about ½ cup for topping balls).
Chill dough in the fridge for 1-24 hours.
When ready to make cookies, preheat the oven to 350° F and prepare 3 baking sheets with parchment paper.
Scoop about 2-3 tablespoon sized balls, add some of the remaining chocolate chunks to the top side of your ball. Roll again in your hands to smooth out as much as possible. Place balls onto baking sheets (chunks side up) and a few inches apart.
Bake for 11-13 minutes. Remove from oven and top with flakey salt. Let sit for about 5 minutes, then move to cooling rack.
Enjoy!
Notes
More tips in the blog post...
If you don't bake them all (freeze on parchment paper in the freezer for about 30-ish minutes (should be very cold) then transfer into a freezer-safe bag or Tupperware for up to 2 weeks.
This is my favorite Cloudy Kitchen tip! Use a round cookie/biscuit cutter that's just a bit bigger than your cookie. When the cookies just come out of the oven, place cutter around cookies and quickly move cutter in a circle motion to create a perfect cookie shape while still warm and moldable.
Placing chocolate chips on top after rolling balls of dough will give you those big chocolate puddles on top!
Heat those cookies before eating...maybe just 20-30 seconds in the microwave before you eat so they are nice and gooey!