Step 1

Melt 1 stick butter in a small saucepan over medium-low heat and continue to cook until butter begins to smell nutty and lightly brown. Remove from heat and cool completely.

Step 2

Place remaining stick of butter and cooled browned butter in a bowl and using an electric mixer, beat until light and fluffy.

Step 3

Add both sugars and continue to beat together until light and fluffy.

Step 4

Scrape down sides of the bowl, add molasses and vanilla and continue to mix together.

Step 5

Stir in egg and egg yolk.

Step 6

In another bowl whisk dry ingredients together and add to the butter mixture.

Step 7

Beat together until a dough comes together.

Step 8

Fold in chopped chocolate chips until fully combined.

Step 9

Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour and up to 3 days.

Step 10

Preheat oven to 350˚F.

Step 11

Scoop 3 ½ tablespoon sized balls onto a parchment lined baking sheet, about 1 ½ inches apart and sprinkle with sea salt flakes.

Step 12

Bake for 12 to 14 minutes or until cookies are golden brown.

Step 13

Allow cookies to cool for 5 minutes before transferring to a cooling rack or serve warm.