Ingredients:

  • 225g unsalted butter, divided
  • 200g dark brown sugar, packed
  • 100g granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp vanilla bean paste
  • 1 tbsp toasted milk powder
  • 325g all-purpose flour
  • 50g bread flour
  • 1 tsp baking soda
  • 1 tsp flaky sea salt
  • 150g dark chocolate (70% cacao), roughly chopped
  • 100g semi-sweet chocolate chips

Instructions:

  1. Place 115g of the unsalted butter in a small light-colored saucepan over medium heat. Whisk constantly until milk solids turn a toasted amber color. Immediately remove from heat and stir in the remaining 110g of cold butter to cool the mixture and create a creamy consistency.
  2. In a large mixing bowl, combine the butter mixture with dark brown sugar and granulated sugar. Beat for 3-4 minutes until the mixture looks like wet sand.
  3. Add the whole egg, egg yolk, vanilla bean paste, and toasted milk powder. Whip for another 2 minutes until the mixture is pale, thick, and ribbony.
  4. Sift in the all-purpose flour, bread flour, and baking soda. Add the flaky sea salt. Fold gently with a silicone spatula until just a few streaks of flour remain visible.
  5. Fold in the chopped dark chocolate chunks and semi-sweet chocolate chips until evenly distributed. Do not overmix.
  6. Using a 3-ounce scoop, portion the dough into large balls on a parchment-lined tray. Place in the fridge for 30 minutes to stabilize the fats.
  7. Preheat oven to 180°C (350°F). Arrange chilled dough balls on heavy-duty baking sheets, spaced 3 inches apart. Bake for 12 minutes until edges are mahogany-colored but centers remain slightly underdone. Sprinkle with additional sea salt while warm.