• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup dark chocolate chunks (optional)
• Sea salt flakes for sprinkling (optional)

Instructions

1. Brown the Butter:
   In a medium saucepan, melt the butter over medium heat, stirring continuously. Once it turns golden brown and emits a nutty aroma, transfer to a bowl and let cool for 10 minutes.
2. Mix Dry Ingredients:
   In a separate bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream Sugars and Browned Butter:
   In a large mixing bowl, beat the cooled browned butter, brown sugar, and granulated sugar until smooth and slightly fluffy.
4. Add Eggs and Vanilla:
   Beat in eggs one at a time, followed by vanilla extract.
5. Combine Wet and Dry Mixtures:
   Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix.
6. Fold in Chocolate:
   Gently fold in chocolate chips and chunks.
7. Chill Dough:
   Chill dough in the refrigerator for at least 30 minutes (optional but recommended).
8. Preheat and Prep:
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Scoop and Bake:
   Scoop dough into balls and place on the baking sheet 2 inches apart. Bake for 10-12 minutes, until edges are golden but centers remain soft.
10. Optional Finishing Touch:
    Sprinkle warm cookies with sea salt flakes. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.