Ingredients:

  • 1 cup (2 sticks) Unsalted Butter
  • 1 cup packed Dark Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs (room temperature)
  • 1 tablespoon Vanilla Extract
  • 2 1/4 cups All-Purpose Flour
  • 3/4 cup Dutch-Process Cocoa Powder (sifted)
  • 1 tablespoon Cornflour (Cornstarch)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 1 1/2 cups Chocolate Chunks/Chips
  • Flaky Sea Salt (Optional, for finishing)

Instructions:

  1. Brown the Butter (Beurre Noisette): Melt the butter in a saucepan over medium heat. Continue stirring until the milk solids turn golden brown and the butter smells nutty (about 5-7 minutes). Pour immediately into a mixing bowl to stop cooking. Let cool for 15 minutes until slightly thickened but still soft.
  2. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, cornflour, baking soda, and salt. Ensure they are fully combined and there are no lumps of cocoa. Set aside.
  3. Cream Butter and Sugars: In the stand mixer, beat the cooled browned butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes until the mixture is light and fluffy. Scrape down the sides.
  4. Add Wet Ingredients: Beat in the eggs one at a time, ensuring the first is fully incorporated before adding the next. Mix in the vanilla extract.
  5. Combine Wet and Dry: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture. Mix only until just combined. Stop as soon as the last streaks of flour disappear.
  6. Fold in Chocolate: Remove the bowl from the mixer and use a spatula to gently fold in the chocolate chips and chunks, reserving a handful for pressing onto the tops later.
  7. Chill the Dough (Non-Negotiable): Cover the dough tightly and refrigerate for a minimum of 2 hours. This solidifies the fats, prevents spreading, and concentrates the flavour.
  8. Preheat and Prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Scoop and Shape: Using a 3-tablespoon capacity ice cream scoop, portion the dough into balls. Place 6-8 balls on each prepared sheet, leaving plenty of space between them.
  10. Final Touches: Press the reserved chocolate chunks onto the top of each dough ball. If desired, sprinkle lightly with flaky sea salt.
  11. Bake: Bake one sheet at a time for 12–14 minutes. The edges should be set, but the centre should still look slightly soft and underbaked.
  12. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This crucial step helps the centres set up to that perfect fudgy consistency.