📝 Instructions
= Recipe
1. Melt 8 oz unsalted butter (2 sticks) in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in 1 ice cube (about 2 tablespoons frozen water), transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally.
2. Meanwhile, whisk together 10 oz all-purpose flour (about 2 cups), 0.75 tsp baking soda, and 2 tsp kosher salt (or 1 tsp table salt) in a large bowl. Place 5 oz granulated sugar (about 3/4 cup), 2 large eggs, and 2 tsp vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons, about 5 minutes.
3. Fit the paddle attachment onto the mixer. When brown butter mixture has cooled, add 5 oz dark brown sugar (about 1/2 tightly packed cup plus 2 tbsp) and the cooled brown butter to the egg mixture. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined with some dry flour still remaining, about 15 seconds. Add 8 oz semisweet chocolate (roughly chopped into 1/2- to 1/4-inch chunks) and mix on low speed until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to 3 days.
4. When ready to bake, adjust oven racks to upper- and lower-middle positions and preheat oven to 325°F. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough (about 3 tablespoons each) onto a nonstick or parchment-lined baking sheet, 6 to 8 balls per sheet. Tear each ball in half to reveal a rougher surface, then stick them back together with the rough sides facing outward. Bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top to bottom halfway through baking.
5. While cookies are still hot, sprinkle very lightly with coarse sea salt and gently press salt down to embed. Let cool for 2 minutes, then transfer to a wire rack to cool completely.
