Ingredients:

  • 350g all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp fine sea salt
  • 2 tsp cornstarch
  • 225g unsalted butter
  • 200g dark brown sugar
  • 100g granulated white sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp vanilla bean paste
  • 200g dark chocolate chunks (60% cacao)
  • 100g milk chocolate chips
  • 1 tbsp flaky sea salt

Instructions:

  1. Brown 225g unsalted butter. Place the butter in a light colored saucepan over medium heat, whisking constantly as it foams and crackles. Wait until the crackling stops and you see dark brown bits. Immediately transfer to a heat-proof bowl and cool for 10 minutes.
  2. Add 200g dark brown sugar and 100g granulated white sugar to the cooled butter. Whisk vigorously for 2 minutes until the mixture looks like wet sand.
  3. Add the whole egg, egg yolk, and vanilla bean paste. Beat until the mixture lightens in color and becomes voluminous.
  4. Sift together the flour, baking soda, fine sea salt, and cornstarch. Gently fold the dry ingredients into the wet mixture using a spatula until just a few flour streaks remain.
  5. Fold in the dark chocolate chunks and milk chocolate chips.
  6. Preheat oven to 180°C. Using a scoop, form balls of approximately 65g and place them on a parchment lined tray. Leave 3 inches of space between them to allow for the natural spread. Bake for 12 minutes until edges are golden but centers remain soft. Sprinkle with flaky sea salt immediately.