If the combination of bittersweet chocolate and sea salt is all you need to satisfy your chocolate craving, then this cookie is the one for you. Plan accordingly, especially if your craving is irrepressible; the dough has to refrigerate overnight.
3½ dozen cookies
½ cup granulated sugar
½ cup light brown sugar
10 tablespoons butter
1 teaspoon vanilla
1 cup unbleached all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
8 ounces bittersweet chocolate, cut into chip-sized pieces
Coarse sea salt
1. Combine the sugar with the brown sugar in a large bowl.
2. Melt the butter in a medium saucepan over moderate heat. Cook the butter until chestnut brown, stirring frequently—this will take several minutes. (There is a narrow window between brown butter and burnt butter, so watch closely.) Pour the hot brown butter over the sugar; don’t stir. Refrigerate the mixture for about 45 minutes.
3. After 45 minutes, beat the brown butter/sugar mixture on medium speed until light and somewhat fluffy. Add the egg and beat until fully combined. Add the vanilla and beat until incorporated.
4. Combine the flour with the baking powder, baking soda, and salt in a medium bowl. Add the flour mixture to the brown butter/sugar mixture and mix until combined. Stir in the chocolate pieces. Cover the mixture and refrigerate overnight.
5. Allow the dough to come to room temperature for about 1 hour or until it’s pliable.
6. Preheat the oven to 350°F.
7. Line two rimmed baking sheets with parchment paper.
8. Form the dough into balls, about 1 inch in diameter. Arrange the balls on the baking sheet about 2 inches apart or 12 per baking sheet. Flatten each ball slightly with the palm of your hand. Sprinkle each cookie with coarse sea salt.
9. Bake for 14 minutes, switching baking trays halfway through baking time.
10. Allow the cookies to stand on the baking sheet for about 5 minutes before transferring to a wire rack to cool.