Brown Butter Chocolate Chunk Cookies

Cream together the brown butter and sugars, then add the egg and vanilla and mix until fluffy.

Add the dry ingredients and mix until just combined.

Add the chocolate pieces and mix it in by hand until evenly distributed.

Scoop out even mounds of dough onto a prepared sheet pan.

Roll the balls of dough in between your hands, then make a slight indent in the middle.

Add extra pieces of chocolate into the center.

Refrigerate the rolled and stuffed pieces of dough for at least one hour, or up to 48 hours.

Bake, scoot the cookies, and top with flaky sea salt!