• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

-This recipe uses half white sugar and half dark brown sugar, but you can use all white sugar

-If you use all white sugar, the eggs will be pale yellow after beating (here they are pale brown because of the brown sugar)

IMPORTANT: Use the highest quality butter you can find. We used Kirkland Signature Grass-Fed Butter (salted) here. The butter is a critical ingredient and is what makes these cookies irresistible.

-Brown the butter by adding to a pan over medium high heat. Once melted, the butter will start to bubble and foam. Turn down to medium heat. Do not stir (you can swirl it occasionally to see if it’s brown yet). This is very similar to clarifying butter, but you don’t need to boil all the water off the butter or cook until all the foam is gone (unless you want to). Once you see the butter browning (you’ll see a brown color in the foam) remove from heat and let cool slightly. You’ll have leftover brown bits at the bottom of the pan after pouring off the butter. Discard this.

-I melt the chocolate chips in a double boiler on the stove

-Once the chocolate is melted and the butter is brown, let them cool slightly before mixing together. Let cool until just slightly warm before you add to the eggs (or the eggs will scramble).

-Line a cookie sheet with parchment paper (this batter will pick up flavors from a used cookie sheet).

§Details

• ⏲️ Prep time: 30 Minutes
• 🍳 Cook time: 13 minutes at 365 degrees F (185 C)

§Ingredients

• 2 sticks unsalted butter, browned (1 cup / 227 g)
• Semi-sweet chocolate chips: 2 cups + 4 Tbsp (about 420 g)
• 4 large eggs, room temperature
• Brown sugar: 1 cup, packed (200 g)
• White sugar: 1 cup (200 g)
• Vanilla extract: 1–2 tsp (5–10 mL)

§Directions

1. Heat oven to 365°F / 185°C. Line baking sheets with parchment.
2. Brown the butter. Melt butter in a saucepan over medium heat and cook, (do not stir), until it turns golden brown and smells nutty. Remove from heat.
3. Melt the chocolate chips in a double boiler until smooth.
4. Stir melted chocolate into the browned butter. Let this mixture cool while you whip the eggs and sugars (warm is okay; hot is not).
5. Mix dry ingredients. In a bowl, whisk together flour, cocoa, baking powder, and salt.
6. Whip eggs + sugars. In a stand mixer bowl, add room-temp eggs. Slowly add brown sugar and white sugar. Beat on high ~6 minutes until pale/light yellow and about 3× in volume.
7. Add chocolate/butter. With mixer running, slowly pour in the cooled chocolate-butter mixture.
8. Mix in vanilla.
9. Fold in dry. On low speed, slowly mix in the dry ingredients just until combined (don’t overmix).
10. Scoop out 1 to 1.5 tablespoons of batter onto parchment-lined sheets (it will be thick), leaving space to spread. Sprinkle lightly with kosher salt.
11. Bake 10–13 minutes at 365°F / 185°C. Let cool on the pan a few minutes, then move to a rack.
12. Enjoy!