Ingredients
Equipment
Method
- Melt the butter in a light-colored saucepan over medium heat until it foams, turns golden brown, and smells nutty. Pour into a large bowl to cool for 10 minutes.
- Whisk the browned butter with both sugars until smooth. Add the whole egg, egg yolk, and vanilla extract, whisking vigorously until glossy.
- Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently with a rubber spatula just until no dry flour streaks remain.
- Fold in the chopped chocolate chunks, ensuring you scrape the bottom of the bowl. Reserve a few pieces for the tops of the dough.
- Portion the dough into large balls and place on a parchment-lined baking sheet. Press reserved chocolate pieces into the tops and bake at 350°F for 10-12 minutes.
Nutrition
Notes
Store covered in an airtight container at room temperature for up to 4 days. You can also freeze the raw dough balls and bake them straight from frozen by adding 2 minutes to the cook time.