With browned butter decadence and gooey chocolate pieces galore, these cookies are simply irresistible! 

Preparation

Melt butter in a medium saucepan over medium heat. Swirl and scrape the bottom with a rubber spatula until butter foams and then browns, about 5–8 minutes. Pour into a large heatproof bowl and let cool for 10 minutes.

In a medium bowl, whisk together flour, baking soda and salt. Once butter has cooled, whisk in brown and granulated sugars until incorporated and no lumps remain. Whisk in eggs until smooth, followed by vanilla extract. Fold in dry ingredients until just incorporated, then fold in 6 ounces of chocolate until evenly distributed. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 2 hours.

When ready to bake, place rack in the middle of the oven and preheat to 350°F. Use a 2–tablespoon cookie scoop to portion out the dough, then place on a parchment–lined baking sheet 3 inches apart (maximum 6 cookies per tray). Lightly press remaining chocolate pieces on top of each scoop.

Bake for 8–9 minutes, or until the edges are set but the middle is still soft. If desired, sprinkle with sea salt flakes immediately after removing from oven. Cool on the baking sheet for 10 minutes and then transfer to a cooling rack. Repeat with remaining dough and chocolate.

Pro Tip: For fresh-baked cookies on demand, scoop cookie dough into small balls, lay them on a parchment-lined sheet pan and freeze. Once frozen, you can store them in the freezer in an airtight container for up to 3 months. Bake frozen dough balls for 10–11 minutes.