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Brown 140 g butter until the milk solids are light amber and smell nutty. Transfer to a bowl and cool to 90–95°F (32–35°C).
In a stand mixer fitted with the paddle, cream together the softened butter, brown sugar, and granulated sugar on medium speed for 3–4 minutes until light and fluffy. Mix in the barley malt syrup.
With the mixer on low, slowly drizzle in the cooled browned butter. Add the egg, egg yolk, and vanilla, mixing until smooth.
Whisk together the Sequoia All-Purpose Flour, salt, and baking soda. Add to the mixer on low and mix just until a few streaks of flour remain.
Gently fold in the chopped chocolate and chocolate chips until evenly distributed.
Scoop into 75–78 g portions. Roll lightly and press a few extra chocolate pieces onto the tops.
Bake at 350°F (175°C) for 11–13 minutes, rotating the pan halfway through. Bake until the edges are deep golden brown and the centers are just set with a slight gloss.
Sprinkle with flaky sea salt immediately after baking. Cool on the baking sheet for 10 minutes before transferring to a wire rack.