Step 1

Place the butter in a large frying pan over medium-high heat. Let it cook, swirling the pan a few times, for about 5 minutes, or until it smells roasted and is brown. It will foam up a lot at first and once the foam settles down, it is browned.

Step 2

Transfer the brown butter to a large, heatproof bowl, making sure to scrape out all the tasty brown specks. Place the butter in your fridge for at least one hour, or until it's solidified but still soft.

Step 3

In a medium-sized bowl, whisk together the flour, sea salt, and baking soda.

Step 4

Add both of the sugars to the brown butter and beat using electric beaters for 1 minute. Add the eggs, water, and vanilla and beat until combined.

Step 5

Add the flour all at once and beat until it just barely comes together, about 15 seconds. Stir in the chopped chocolate.

Step 6

Place a piece of parchment paper in the bowl directly on top of the cookie dough. Place the bowl into your fridge for at least 4 hours - or up to 4 days.

Step 7

When you're ready to bake the cookies, preheat your oven to 325 degrees Fahrenheit. Scoop the dough into balls using a large cookie scoop. Place 6 balls of dough on each 13 x 11-inch baking sheet. Don't crowd the sheets ... these cookies will spread a lot!

Step 8

Bake the cookies for 13-16 minutes, rotating the sheets halfway. When they come out of the oven immediately sprinkle them with a little Maldon sea salt.