Brown Butter Chocolate Chip Cookies

Heat the butter in a saucepan over low heat, stirring constantly, until it turns a deep golden brown and releases a nutty aroma; then remove from heat and let it cool slightly.

Combine the browned butter with the granulated sugar and brown sugar in a mixing bowl, whisking until the mixture resembles wet sand.

Add the egg and vanilla paste or essence to the sugar‑butter mixture and whisk until fully incorporated.

Sift the all‑purpose flour together with the baking soda (and a pinch of flaky salt if desired) into a separate bowl.

Gently fold the sifted dry ingredients into the wet mixture until just combined; avoid over‑mixing.

Stir in the chopped dark chocolate chunks until evenly distributed throughout the dough.

Scoop the dough onto a parchment‑lined baking sheet using a tablespoon or cookie scoop, then cover and chill the sheet in the refrigerator for 30 minutes.

While the dough chills, preheat the oven to 350°F (350°F).

Bake the chilled cookies for 12–13 minutes, or until the edges are lightly browned and the centers look set.

Remove the cookies from the oven, immediately sprinkle each with a pinch of flaky salt, and allow them to cool on the sheet for a few minutes before transferring to a wire rack.

Serve the cookies warm for the best texture and flavor.