These are the cookies I keep coming back to. They have crisp golden edges, soft and chewy centers, puddles of melty dark chocolate, and just the right amount of flaky sea salt on top. The browned butter adds a rich caramel-like flavor that makes them taste like they came straight from a bakery.
For this version, I used the Hu Hazelnut Butter Dark Chocolate Bar throughout the dough and topped each cookie with pieces of the Hu Salty Dark Chocolate Bar right before baking. The combination is so good and gives every cookie those beautiful pools of melted chocolate on top.
Ingredients
- ¾ cup butter (salted or unsalted)
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk, room temperature
- 1 tablespoon pure vanilla extract
- 1¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
• 1 Hu Hazelnut Butter Dark Chocolate Bar chopped
- 1 Hu Salty Dark Chocolate Bar, chopped into pieces for topping
- Flaky sea salt, for finishing
Instructions
1. Brown the butter
In a light-colored saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter becomes golden brown and smells nutty, about 5–7 minutes. Remove from the heat and allow it to cool for 10-15 minutes.
2. Mix the wet ingredients
In a large mixing bowl or stand mixer, whisk together the browned butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract and whisk until fully combined.
3. Add the dry ingredients
Stir in the flour, baking soda, and kosher salt until just combined. Fold in the chopped Hu Hazelnut Butter Dark Chocolate Bar or whatever chocolate you prefer. (About 1 cup of using chocolate chips.)
4. Chill the dough
Cover the bowl and refrigerate the dough for 1 hour.
5. Scoop and top
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Scoop the dough into large balls and place them a few inches apart on the prepared baking sheet. Press a few pieces of the Hu Salty Dark Chocolate Bar onto the tops of each cookie.
6. Bake
Bake for 8-10 minutes, or until the edges are lightly golden and the centers still look slightly underdone.
7. Finish with flaky salt
As soon as the cookies come out of the oven, sprinkle generously with flaky sea salt.
Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
Enjoy! xx