Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Chop 5 oz dark chocolate bar into small rustic chunks and fine shards using a sturdy serrated knife on a cutting board, then set aside.
Watch out
Use a steady serrated knife so it cuts cleanly without slipping off the hard chocolate bar.
Sift 1 cup bread flour, 3/4 cup all-purpose flour, 2 tsp kosher salt, and 1 tsp baking soda through a fine-mesh sieve into a bowl, then set aside.
Watch out
Sift dry ingredients thoroughly so baking soda and salt disperse evenly without forming salty lumps.
Melt 1 cup unsalted butter in a saucepan over medium heat and bring to a boil; stir continuously for 3 to 5 minutes until milk solids foam, toast, and turn deep golden brown with a nutty aroma. Immediately pour into a measuring cup, top up with 2 tbsp water to reach 1 cup liquid, and set aside to cool.
local_fire_departmentmedium heat for 3-5 minutesWatch out
Stir constantly and pour out as soon as it browns, otherwise the butter solids will burn and taste bitter.
In a large bowl, combine 1 cup dark brown sugar, 1/2 cup granulated white sugar, 2 tsp vanilla extract, 1 tsp espresso powder, and 1 cup cooled brown butter; beat with an electric hand mixer for 2 minutes until fully creamy, smooth, and homogenous.
Watch out
Ensure brown butter has cooled to near room temperature, otherwise hot fat will melt sugar and produce greasy dough.
Add 1 egg and 1 egg yolk to the bowl, then beat with the electric hand mixer for 1 minute until the batter turns pale, fluffy, and completely smooth.
Watch out
Beat until fully emulsified so the liquid fat and egg combine without separating.
Add the sifted flour mixture in 3 separate batches into the wet batter, beating on low speed after each addition until just incorporated, leaving a few visible streaks of unmixed flour.
Watch out
Stop mixing as soon as flour is mostly incorporated
overmixing activates gluten and turns cookies dense and cakey
Add 1/2 cup semisweet chocolate chips and 5 oz chopped dark chocolate chunks into the bowl, then gently fold with a wooden spoon until chocolate is evenly distributed and remaining flour streaks disappear.
Watch out
Use a spoon or spatula to fold by hand
using an electric mixer will chop chocolate further and ruin dough texture
Scoop cookie dough into uniform balls using an ice cream scoop, arrange on a tray, cover, and place in the refrigerator to chill for at least 1 hour or overnight for best flavor.
Watch out
Scoop dough before chilling, because once cold and hardened, brown butter dough becomes very tough to scoop.
Baking Safety Note: Always wear oven mitts when putting in or pulling out hot baking sheets from the oven to prevent burns.
Preheat oven to 350°F (180°C). Place chilled dough balls spaced 2 inches apart on a parchment-lined baking sheet and bake for 12 to 14 minutes until the edges are golden brown and crinkled, while the centers stay gooey and soft.
local_fire_department350°F (180°C) for 12-14 minutesWatch out
Do not overbake
remove when edges turn golden brown so center stays moist and gooey upon cooling
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