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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt the salted butter until browned and let it cool slightly.
Mix the dark brown sugar, light brown sugar, and browned butter until combined.
Add eggs, vanilla sugar, and vanilla extract to the mixture and blend well.
Gradually add plain flour and baking soda, mixing until a dough forms.
Fold in the dark and milk chocolate pieces.
Chill the dough for 30 minutes.
Scoop the dough into equal balls, making approximately 40 cookies.
Preheat the oven to 180 degrees.
Place the cookie balls on a baking tray and bake for 18 minutes.
Before the last 5 minutes, bang the tray and reshape cookies with a large round cookie cutter.
Sprinkle sea salt over the cookies and let them cool slightly before serving.
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Browning the butter adds a nutty flavor to the cookies.
Chilling the dough helps to prevent spreading during baking.
Banging the tray creates a unique texture and shape for the cookies.
Why brown the butter?
Browning the butter adds a rich, nutty flavor to the cookies.
Can I use only dark or milk chocolate?
Yes, you can use either dark or milk chocolate based on your preference.
Why chill the dough?
Chilling the dough helps to prevent the cookies from spreading too much during baking.
What does banging the tray do?
Banging the tray helps to create a unique texture and shape for the cookies.
Can I skip the sea salt?
The sea salt enhances the flavors, but you can skip it if you prefer less saltiness.
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