In a medium saucepan, melt 1 cup of salted butter over medium heat. Keep stirring for about 8-10 minutes until it becomes foamy and turns a rich, golden brown with a nutty aroma. Scrape the bottom of the pan occasionally to prevent burning and enhance flavor. Once browned, remove from heat and let it cool slightly.

To chill the brown butter for your Brown Butter Chocolate Chip Cookies, transfer it to a bowl and place it in the refrigerator for 15-20 minutes until slightly firm but still soft. You can speed this up using an ice bath.

While the butter cools, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.

In a large mixing bowl, beat the cooled brown butter with ¾ cup of brown sugar and ¾ cup of granulated sugar for about 2-3 minutes until light and fluffy. Add 1 large egg, 1 egg yolk, and 2 teaspoons of vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Gently fold in 8 ounces of dark chocolate chunks.

Using a cookie scoop, portion out the cookie dough onto your prepared baking sheets, leaving about 2 inches between each ball.

Place the baking sheets in the preheated oven and bake for 10-11 minutes, or until the edges are lightly golden but the centers are still soft.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. While they’re cooling, sprinkle extra chocolate chunks on top and lightly dust with flaky sea salt.