Steps

1. Melt Unsalted Butter 150g over low to medium heat. [Key Tip!] Continue melting until it develops browned bits. This adds deep flavor and a toasty, nutty aroma to the cookies.
   🕒 01:21
2. Once the butter turns brown and is speckled, remove from heat and transfer to a bowl to cool.
   🕒 01:51
3. Chop Dark Chocolate 300g into irregular pieces of various sizes. [Key Tip!] Cutting them unevenly creates different textures and a well-balanced distribution of chocolate throughout the cookies.
   🕒 01:59
4. Chill the chopped chocolate in the refrigerator to prevent it from melting.
   🕒 02:27
5. In a large bowl, combine Brown Sugar 125g and Granulated Sugar 100g. Mix well.
   🕒 02:30
6. Add the cooled melted butter to the sugar bowl and whisk thoroughly.
   🕒 02:43
7. Add Egg 1 and mix until the color lightens and the mixture thickens.
   🕒 03:03
8. Stir in Vanilla Extract 2 tsp and mix well again.
   🕒 03:16
9. Sift All-Purpose Flour 280g. [Key Tip!] Sifting the flour makes it easier to incorporate into the dough, resulting in a smooth cookie dough without lumps.
   🕒 03:24
10. Gradually add the sifted All-Purpose Flour to the bowl in batches, mixing after each addition.
    🕒 03:46
11. Add Baking Soda 1/2 tsp and Salt 1/2 tsp, and mix them into the All-Purpose Flour.
    🕒 03:59
12. Before the All-Purpose Flour is completely incorporated, add the chilled chopped Dark Chocolate. [Key Tip!] Using dark chocolate with 60-70% cocoa creates a balanced flavor that isn't too sweet. Avoid milk chocolate.
    🕒 04:10
13. Once the dough is smooth, use an ice cream scoop to portion and roll the cookie dough into balls. [Key Tip!] Using an ice cream scoop ensures uniform cookie sizes, leading to even baking times.
    🕒 04:46
14. Place the rolled cookie dough balls on a baking sheet, leaving space between them.
    🕒 05:19
15. Chill the cookie dough balls in the refrigerator for 45 minutes to 1 hour. [Key Tip!] Chilling the dough before baking is crucial for achieving a crispy exterior and a soft, chewy interior.
    🕒 05:31
16. Preheat your oven to 170℃ (340℉).
    🕒 05:51
17. Bake the cookies for 17 minutes in the preheated oven.
    🕒 05:54
18. While the cookies are still hot from the oven, sprinkle with Flaky Sea Salt if desired. [Key Tip!] Adding Flaky Sea Salt while the cookies are hot creates a perfect balance of sweet and salty, enhancing the flavor.
    🕒 06:07
19. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
    🕒 06:33