In a medium skillet or saucepan, heat your butter over medium. Let cook for about 3-4 minutes until it’s starting to bubble.

Continue cooking, stirring frequently, until it starts to get foamy, about 3 more minutes. At this point light brown bits will start to form at the bottom of the pan.

Keep stirring until your butter turns amber and smells nutty and delicious. As soon as it has browned, remove from the heat and pour into a container to stop the cooking process. Let butter cool for 10 minutes.

In a large bowl, add the browned butter and sugar and whisk. Add the egg and vanilla and whisk again for 1 minute until smooth and glossy.

Add in your flours, baking soda + sea salt and stir until you have a firm dough. Fold in the chocolate.

Preheat the oven to 350F. While your oven preheats, place cookie dough in the freezer to firm up for about 15 minutes (important step!).

Once ready, scoop about 1 ½ tbsp dough per cookie onto a lined baking sheet. Make sure to leave room between each cookie — they will spread!

Bake for 10 minutes until edges are very lightly browned and cookies are just starting to set in the middle (they will look a little under baked).

Remove from the oven and gently tap your baking sheet on the counter to get a ripple effect.

Use a mug or a round cookie cutter to swirl around each cookie, which will give you a really nice shape and texture.

Let cool completely (these cookies are best with at least 30 minutes to fully cool). Enjoy!