Preparation

• Brown the butter in a saucepan until specks form and golden foam appears. Pour into a mixing bowl and let cool for 20-30 minutes.
• Combine flour, baking soda, and salt in a medium bowl and whisk well.
• Mix cooled brown butter with both sugars until it resembles thick wet sand. Add egg, milk, and vanilla, mixing until creamy.
• Fold in the flour mixture, followed by chocolate chunks and chips. Refrigerate the dough for 1-4 hours.
• Preheat oven to 375°F. Line baking sheets with parchment paper.
• Use cookie scoop to portion dough into 14 pieces, rolling into smooth balls and spacing them 3 inches apart.
• Bake for 8-10 minutes until golden on top, browned on the edges and soft in the middle.
• Let cool on sheet for 2 minutes before transferring to a wire rack. Add flaky sea salt if desired.