Chewy Brown Butter Chocolate Chip Cookies

Instructions:

1. Place the cubed butter in a heavy bottomed stainless steel skillet over medium heat. Stir constantly as it melts, foams, and crackles. Cook until mahogany colored bits form at the bottom and a nutty aroma develops.
2. Remove from heat immediately and pour into a bowl to cool for 20 minutes. Note: Mixing hot butter into sugar will melt the dough.
3. Cream together the cooled brown butter and both sugars in a large bowl until pale and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together the all purpose flour, baking soda, and fine sea salt.
6. Fold the dry ingredients into the wet base using a spatula until just combined. Do not overmix or the cookies will be tough.
7. Fold in the semi sweet chocolate chunks.
8. Scoop the dough into 2 oz balls and place them on a tray.
9. Cover with plastic wrap and refrigerate for at least 2 hours. Note: This stops the cookies from spreading too thin.
10. Preheat oven to 350°F (180°C). Bake for 13 minutes until edges are set and golden.
11. Top with flaky sea salt immediately after removing from the oven.