Double Chocolate Chunk Cookie
"The food court cookie that quietly became everyone's favorite impulse buy. $2.49 there. About fifty cents here. Do the math."
The Game Plan
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Brown the butter: melt both sticks in a light-colored saucepan over medium heat, swirling occasionally. It will foam, then sputter, then the milk solids will turn golden with nutty brown flecks settling on the bottom. That's when you pull it — pour immediately into a large mixing bowl.
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Let the browned butter cool for about 5 minutes. You want it warm, not hot, or it'll melt your sugars into a greasy mess.
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Add brown sugar, granulated sugar, and vanilla to the browned butter. Whisk vigorously for about 2 minutes until smooth, slightly thickened, and a bit glossy.
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Add eggs one at a time, whisking well after each addition. The mixture should look thick and ribbon-like.
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In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
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Fold the dry ingredients into the wet mixture with a spatula — stir just until the last streak of flour disappears. No more. Overmixing makes tough cookies.
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Fold in the chocolate chips. The dough will be thick, dark, and incredibly rich-looking.
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Scoop into large balls, about 3 ounces each (a heaping 1/4 cup). These are meant to be bakery-sized — don't be shy.
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Place on a parchment-lined baking sheet with 3 inches between them. Sprinkle tops with flaky sea salt if using.
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Bake at 350°F for 10-12 minutes. Pull them when the edges are set but the centers still look slightly underdone and puffy. They'll flatten and firm up as they cool.
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Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Or eat one warm right off the sheet pan — nobody's judging.
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If you want to be extra, drizzle warm cookies with hot fudge and an additional pinch of sea salt.
