@@ ingredients @@
170gunsalted butter
160gdark brown sugar
70ggranulated sugar
1large egg
1egg yolk
2 tspvanilla extract
250gall-purpose flour
¾ tspbaking soda
1 tspkosher salt
200gdark chocolate, chopped
@@ method @@
BrownBrown the butter until nutty and amber. Cool 10 minutes.
WhiskWhisk the browned butter with both sugars, then the egg, yolk and vanilla until glossy.
WhiskIn another bowl, whisk flour, baking soda and salt.
FoldFold the dry mix into the wet, then fold in the chocolate.
+RestCover and refrigerate the dough at least 24 hours (up to 72). Hydrates the flour, deepens the caramel notes.
BakeScoop 50 g balls onto lined sheets and bake at 180°C for 11–12 minutes until the edges are set.