Brown the butter. To do this, melt butter in a sauce pan over medium heat, and cook, stirring occasionally until it starts to foam vigorously, the milk solids brown at the bottom of the pan, and you smell a very nutty, delicious aroma. This should take 4-7 mins. Pour into a bowl to stop cooking and allow to cool completely.

In the meantime, mix your sugars together. In a separate bowl, mix flour, baking soda and salt.

Once butter is cool but still liquid, whisk into the sugar mixture until fully combined. Add eggs and vanilla, and continue to whisk until smooth.

Add in flour mixture and fold together using a spatula until your dough comes together. Add in your chocolate and mix again until evenly incorporated.

Chill the dough for about 10 mins in the fridge before scooping.

Using a large cookie scoop, form ~10 large dough balls, cover with plastic wrap and chill in the fridge for at least 4 hours.

Preheat oven to 375° F. Place 6 cookies on a baking sheet lined with parchment paper staggered about 2” apart.

Bake for 10-12 mins until the edges are just starting to brown. For doneness cues, don’t look at the center of the cookie which will often look underbaked, only focus on the edges and whether or not they are just beginning to brown.

Immediately after you remove from the oven, tap the baking sheet on your counter to flatten cookies further. Sprinkle with flaky maldon salt.

If you can resist, I like to allow the cookies 5-10 mins to set and cool slightly before serving. Otherwise, they will fall apart.