Start by browning the butter. In a medium saucepan, melt the butter over medium heat. Stir continuously as the butter melts and begins to foam.

Keep stirring, and within a few minutes, you’ll notice the butter turning golden brown and releasing a nutty aroma. Be careful not to burn it—once the butter is a deep amber color, remove it from the heat. Pour it into a bowl to cool for about 10 minutes.

While the butter is cooling, whisk together the all-purpose flour, baking soda, and salt in a separate bowl. Set it aside.

In a large mixing bowl, combine the cooled brown butter, dark brown sugar, and granulated sugar. Beat until the mixture is well combined, smooth, and slightly fluffy.

Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to add a lovely aroma to the dough.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix—overworked dough leads to tough cookies!

Gently fold in the chocolate chips and dark chocolate chunks. The combination of the two creates a balance of textures—smooth melted chocolate with rich, thicker chunks of chocolate in every bite.

This step is optional, but for thicker, chewier cookies, chill the dough for at least 30 minutes. You can chill it for up to 24 hours if you're prepping ahead.

While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Using a cookie scoop or spoon, scoop out dough balls and place them on the prepared baking sheet about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown but the center is still slightly soft. Remember, cookies continue to cook on the baking sheet even after they're out of the oven!

Once out of the oven, sprinkle the warm cookies with a pinch of sea salt flakes for that sweet and salty contrast. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.