Brown the Butter

• In a pan over medium heat, melt the butter while constantly swirling. It will go through several stages: melting, boiling, and finally foaming. Once the butter turns golden brown and has a nutty aroma (around 6 minutes), remove from heat and pour into a large mixing bowl to cool slightly.

Combine Wet Ingredients

• Add the egg, vanilla extract, and brown sugar to the browned butter. Whisk until fully combined.

Mix in Dry Ingredients

• Add the flour, salt, and baking soda to the mixture. Stir until a sticky dough forms.

Fold in the Chocolate

• Gently mix in the milk chocolate chips and dark chocolate chunks until evenly distributed.

Shape and Chill the Dough

• Divide the dough into four equal portions, rolling each into a ball (each should weigh about 170-180g). Place the dough balls on a tray and freeze for 30 minutes.

Preheat the Oven

Set the oven to 180°C (350°F).

Bake the Cookies

• Transfer the chilled cookie dough balls onto a lined baking sheet, spacing them out. Bake for 16-18 minutes until golden brown with slightly crisp edges.

Finish and Enjoy

• Once baked, sprinkle flaky sea salt over the cookies. Allow them to cool for at least 5 minutes before enjoying!