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Preheat oven to 350° F
Brown butter in a sauté pan. Should take about 5 minutes. Once it fizzes up and you can see browned bits, kill the flame.
Pour the butter into a bowl and add the other butter (cubed). Stir until it dissolves.
Put into the fridge for 20 minutes or so. I aim for a temperature of 60° F
Add the brown sugar and white sugar to the butter.
Whisk/stir for 2-3 minutes until well combined
Add the egg and vanilla paste and mix for another minute until well combined.
Add the rest of the dry ingredients in a bowl and mix.
Then add to the wet ingredients.
Slowly mix and incorporate. It’s important not to overmix here.
Once there’s just a little flour still visible, add the chocolate chips. Gently mix until chips are evenly incorporated.
Make 12 balls, about 65 grams each. Try to keep some chocolate chips on top (it just looks prettier).
Chill in the fridge for at least 30 minutes. But they are best if they’ve been chilled for 24-48 hours. Or you can freeze for later use.
Place on a baking sheet with parchment paper and put in the oven.
About 5 minutes in, slam the tray of cookies on the counter or rack once or twice to flatten them out.
Once baked, add flaky sea salt then let sit on the counter on the pan for 15-20 minutes.