▢ 113 g unsalted butter (8 tbsp.)
▢ 100 g dark brown sugar* (½ c.)
▢ 50 g granulated sugar (¼ c.)
▢ 1 egg, room temperature
▢ ½ tsp. vanilla
▢ 160 g all-purpose flour (1 ⅓ c.)
▢ ¾ tsp. baking powder
▢ ¼ tsp. baking soda
▢ ½ tsp. salt
▢ 150 g semi-sweet chocolate**(¾ c. + 2 tbsp.)
Instructions
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber and develops small brown specks.
- Transfer the brown butter to a medium mixing bowl and chill in the freezer for 5 minutes. You should be left with at least 90g of brown butter; if you have a little less, just add in some water until you reach 90g.
- Once the butter has cooled down a bit, whisk in both sugars.
- Whisk in the egg and vanilla until well combined.
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Add in the chocolate and fold the mixture together just until no flour streaks remain. Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat the oven to 350°F / 175°C.
- Scoop out heaping 3 tbsp. Scoops of the cookie dough. (If you chilled the dough for longer, you may need to wait 10-20 minutes for it to become soft enough to scoop.)
- Evenly space the cookie dough balls on a parchment-lined cookie sheet and top them with extra chocolate.
- Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.
- Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool.