If your ideal chocolate chip cookie includes a buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt, then this one is for you.
3/4 teaspoon baking soda2 large eggs 8 ounces semisweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunksMelt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer.
Add chocolate and mix on low speed until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to 3 days.When ready to bake, adjust oven racks to upper- and lower-middle positions and preheat oven to 325°F. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a nonstick or parchment-lined baking sheet.
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