Kenji Cookies

Ingredients

8 ounces unsalted butter (2 sticks; 225g)
1 standard ice cube (about 2 tablespoons; 30mL frozen water)
10 ounces all-purpose flour (about 2 cups; 280g)
3/4 teaspoon (3g) baking soda
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt (4g)
5 ounces granulated sugar (about 3/4 cup; 140g)
2 large eggs (100g)
2 teaspoons (10mL) vanilla extract
5 ounces dark brown sugar (about 1/2 tightly packed cup plus 2 tablespoons; 140g)
8 ounces (225g) semisweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
Coarse sea salt, for garnish

Melt butter in a saucepan over medium-high heat, about 5 minutes.
Transfer to bowl, whisk in ice cube, and refrigerate to cool.
Whisk together flour, baking soda, and salt.
Granulated sugar, eggs, and vanilla extract in stand mixer with the whisk attachment.
Whisk on medium-high speed for about 15 minutes.
With paddle attachment, add brown sugar and cooled brown butter to stand mixer and mix on medium speed to combine, about 15 seconds.
Add flour mixture and mix on low speed until just barely combined.
Add chocolate and mix on low speed.
Portion to 3 tbsp volume balls and refrigerate 38 hours.
Oven racks to upper- and lower-middle positions and preheat oven to 325°F (160°C).
Bake for about 13 to 16 minutes, rotating pans back to front and top to bottom halfway through baking.

add brown butter when completely cooled
- look for consistency of moist frosting
whip eggs, sugar, vanilla for an eternity
- difficult to over whip
- look for ribbon type consistency

Sources