– all-purpose flour – unsalted butter – dark brown sugar – granulated sugar – egg + 1 egg yolk – vanilla extract – salt – baking soda – espresso powder – dark chocolate baking chunks – chocolate baking bar – Sea salt
Brown the butter
Add the butter to a skillet and melt over low heat. Turn the heat up to medium-low and stir until the butter becomes bubbly and starts to brown.
Mix the wet ingredients
Beat the cooled brown butter together with the granulated and brown sugars. Beat until creamy. Beat in the egg, egg yolk, and vanilla extract until frothy.
Make the cookie dough
Mix the dry mixture into the wet ingredients until just combined. Over mixing will create a firm and dense cookie. Fold in the dark chocolate baking chunks.
Scoop and Chill
Use a #40 cookie scoop (or roughly 1.5 tbsp) to scoop the cookie dough. Place the scooped cookie dough in the refrigerator to chill for at least 30 minutes.
Preheat the oven to 350ºF and line a cookie sheet with parchment paper. Place the cookie dough balls on the prepared cookie sheet. Top with the coarsely chopped chocolate. and bake for 10-12 minutes.
FOR THE FULL RECIPE