1-First Step: Brown the Butter Start by melting 10 tablespoons (140g) of salted butter in a small saucepan over medium heat. Stir constantly as it simmers until the foam turns golden and you see brown flecks with a nutty aroma this usually takes a few minutes. Once it’s ready, pour it into a bowl and let it cool for 20-30 minutes until it reaches 90-93°F, as this step is crucial for that signature flavor without making the dough greasy.

2-Second Step: Combine the Dry Ingredients In a medium bowl, whisk together 1 ½ cups (215g) of all-purpose flour, ¾ teaspoon baking soda, and ¼ teaspoon salt. This mixture forms the foundation of your dough, ensuring the cookies hold their shape. Make sure to measure the flour accurately, preferably with a scale, to avoid any issues with spreading later on. Mixing these first helps distribute the leavening evenly.

3-Third Step: Mix the Wet Ingredients In a large bowl, combine the cooled brown butter with ⅔ cup (145g) packed light brown sugar and ⅓ cup (65g) granulated sugar until it looks like thick wet sand. Add 1 large egg (57g) at room temperature, 1 tablespoon (15ml) of milk, and 1 teaspoon (5ml) of vanilla extract, then mix until everything is creamy be gentle to keep the texture just right. This step builds the dough’s base, incorporating moisture and flavor without overworking it.

4-Fourth Step: Combine the Dough Fold the dry ingredients into the wet mixture until they’re mostly combined, then stir in 3 oz (85g) of coarsely chopped dark chocolate chunks and ½ cup (85g) of semisweet chocolate chips. Mix until the chocolate is evenly distributed, which ensures every cookie has that perfect gooey center. At this point, your dough should be ready for chilling, so cover it and pop it in the fridge.

5-Fifth Step: Chill the Dough Refrigerate the dough for 1-4 hours, with 2 hours being ideal for the best flavor and texture. This rest time helps the ingredients meld and prevents the cookies from spreading too much. Don’t skip this it’s what makes these cookies chewy and full of depth! If you’re short on time, one hour works, but longer chilling enhances the results.

6-Sixth Step: Preheat and Prep Preheat your oven to 375°F and line your baking sheets with parchment paper for easy cleanup. Divide the chilled dough into 14 balls, each about 2 oz, and roll them into smooth balls. Place them 3 inches apart on the sheets and press extra chocolate chunks on top if you want that extra indulgence remember not to flatten them for the best shape.

7-Seventh Step: Bake the Cookies Bake for 8-10 minutes until the top are golden, the edges are browned, and the centers stay soft. Keep an eye on them to avoid overbaking, as this preserves that chewy texture. Once done, let them cool on the sheet for 2 minutes.

8-Final Step: Cool and Serve Transfer the cookies to a wire rack and sprinkle with flaky sea salt while they’re still warm for an extra flavor boost. Let them cool completely before storing or enjoying these are best eaten fresh but can be savored over a few days.