Ingredients
Equipment
Method
- In a small saucepan over medium heat, melt the butter. Continue to cook until the butter turns a deep amber color and gives off a nutty aroma. Transfer to a heatproof bowl and let cool for at least 20 minutes.
- In a large bowl, beat together the brown sugar, granulated sugar, and cooled brown butter until well combined. The mixture should resemble wet sand.
- Add the egg, egg yolk, and vanilla extract to the sugar mixture. Beat for 1-2 minutes until the mixture is pale and slightly voluminous.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the chopped chocolate chunks.
- Chill the dough in the refrigerator for at least 30 minutes to solidify the butter and allow for easier shaping.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough, divide it into two equal portions, and roll them into logs. Pinch the logs together in a 'V' shape on the baking sheet, then press down to form the top of the heart.
- Bake the cookies for 9–11 minutes until the edges are golden and the centers are still soft. Immediately after removing from the oven, use a spoon to refine the heart shape if needed. Let the cookies cool for 10 minutes on the pan.
- Sprinkle the cookies with flaky sea salt. Allow the cookies to cool completely on a wire rack before serving.
Notes
The brown butter adds a rich, nutty flavor to the cookies, while the 'V-shape' hand-shaping method ensures that each heart maintains its chewy center and crispy edges. These cookies are a luxurious way to show love and appreciation for a special someone.
