Ingredients
• 1 cup (2 sticks) unsalted butter
• 1¼ cups packed dark brown sugar
• ½ cup granulated sugar
• 2 large eggs + 1 yolk (room temp)
• 2 tbsp bourbon (e.g., Maker’s Mark—alcohol bakes off, flavor remains)
• 2 tsp vanilla extract
• 2½ cups bread flour (higher protein = chewier texture!)
• 1 tsp baking soda
• 1½ tsp cornstarch (for softness)
• 1½ tsp sea salt
• 2 cups 60–70% dark chocolate chunks (Valrhona or chopped bars—no chips!)
• Flaky sea salt for finishing
Instructions
- Brown the butter: Melt butter in a light saucepan over medium heat. Swirl occasionally until golden-brown bits form and aroma is nutty (~6–8 mins). Pour into a bowl; chill 1 hour until semi-solid (like room-temp butter).
- Day 1: In a stand mixer, beat browned butter, brown sugar, and granulated sugar until fluffy (~3 mins). Add eggs + yolk one at a time, then bourbon and vanilla.
- Whisk bread flour, baking soda, cornstarch, and salt. Mix into wet ingredients just until combined. Fold in chocolate.
- Chill 72 hours (3 days) in an airtight container—this is key! Enzymes develop, flavors deepen, and dough firms for perfect spread-to-rise ratio.
- Day 4: Preheat oven to 350°F (175°C). Line sheets with parchment.
- Scoop 3-tbsp mounds (use a #20 cookie scoop). Bake 13–14 mins—edges crisp, centers still soft and puffed.
- Immediately sprinkle with flaky sea salt. Cool on sheet 10 mins (centers set slowly).
PREP TIME & NUTRITION :
Prep Time: 20 mins (+72 hrs chill), Cook Time: 14 mins, Total Time: 72 hrs 34 mins, Yield: 16 large cookies
Calories: 260, Net Carbs: 32g, Fats: 14g, Protein: 3g
✅ Lower-sugar option: Use monk fruit brown sugar blend + sugar-free chocolate — net carbs drop to ~6g/cookie.