Brown Butter Chocolate Chunk Cookies

Let’s bake.

1. Get the oven ready.

   Heat the oven to 350°F. Line two baking sheets with parchment paper.

2. Brown the butter.

   Melt the butter in a light-colored saucepan over medium heat. Stir frequently, scraping the bottom so the milk solids don’t stick. When those bits turn golden brown and the butter smells nutty, pour it into a heatproof bowl. Scrape in the brown bits too. Let it cool for 10–15 minutes.

3. Add the sugars, then the wet ingredients.

   Beat the brown sugar and granulated sugar into the cooled butter with a hand mixer. Add the egg, yolk, milk, and vanilla. Mix until combined.

4. Fold in the dry ingredients.

   Sift in the flour, salt, baking soda, and baking powder. Fold until there’s no dry flour left.

5. Add the chocolate.

   Mix in ¾ cup of the chopped chocolate. Save the rest for the tops. If the dough is still dry and crumbly after mixing, add a small splash of milk.

6. Scoop and top.

   Scoop about 2 tablespoons of dough per cookie. Press the remaining chocolate into the tops. Place six cookies on each baking sheet, leaving room for them to spread.

7. Bake.

   Bake for 10–11 minutes. Look for lightly golden edges and soft centers.

8. Let them cool.

   Let the cookies sit on the baking sheet for 2–3 minutes, then carefully transfer them to a cooling rack. Sprinkle with flaky salt if using. Repeat with the remaining dough.