Instructions:
- Brown the Butter: Melt the unsalted butter in a medium saucepan over medium heat, swirling constantly. Cook until a nutty aroma develops and the milk solids turn deep amber. Immediately pour into a heatproof bowl to stop cooking and allow to cool slightly (about 15 minutes).
- Cream Sugars & Butter: Add the brown sugar and granulated sugar to the slightly cooled brown butter. Whisk vigorously (or use a mixer on medium speed) until well combined.
- Incorporate Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and fine sea salt.
- Combine Dough: Gradually add the dry ingredients to the wet mixture on low speed (or mix by hand) until just combined. Do not overmix!
- Fold in Chocolate: Gently fold in the chocolate chunks/discs using a rubber spatula.
- Chill the Dough (Crucial!): Cover the bowl tightly and chill the dough for a minimum of 30 minutes, or preferably 1 hour, to prevent excessive spread.
- Preheat & Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- Scoop & Bake: Scoop dough into balls (about 3 Tbsp each) and place 2 inches apart on the prepared sheets.
- Finish & Bake: Sprinkle the tops of the dough balls with flaky sea salt. Bake for 10–12 minutes, rotating halfway, until the edges are set and golden brown, but the centres still look slightly underdone.
- Cooling: Let cookies cool on the baking sheet for 5 minutes (this allows them to set) before transferring them to a wire rack to cool completely.