Instructions

• First brown the butter by following the instructions in a 1-quart stainless steel saucepan. Let it cool for 20-30 minutes.
• Combine flour, baking soda, and salt in a medium bowl and whisk well to blend evenly.
• Combine cooled brown butter with both sugars in a large bowl and mix gently with a spatula.
• Add the egg, milk and vanilla and mix until well incorporated and creamy-looking.
• Add flour mixture and fold it in, then add chocolate chunks and chips before all of the flour is incorporated.
• Refrigerate the dough for 1-4 hours.
• Preheat your oven to 375°F. Line two large cookie sheets with parchment paper.
• Use a 1.35-oz cookie scoop to portion dough into 14 pieces and roll into smooth balls. Place them onto prepared baking sheets.
• Bake for 8-10 minutes until golden on top and soft in the middle. Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack.
• Top with flaky sea salt if you wish and enjoy!