1-First, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to keep things easy and mess-free.

2-Brown the butter in a stainless steel skillet over medium heat by stirring constantly until it’s chestnut brown and nutty, which takes about 5 to 8 minutes, then let it cool for 10 to 15 minutes. This step is crucial because it transforms the butter into a golden wonder that makes your cookies unforgettable.

3-Next, beat the cooled butter with the brown and granulated sugars using a hand mixer until they’re well combined that’s your base for a sweet, caramel-like taste. Add the egg, egg yolk, milk, and vanilla, and beat until smooth to create a creamy mixture. Now, sift in the flour, salt, baking soda, and baking powder, folding gently until just combined, then mix in about 3/4 cup of chopped chocolate. If the dough feels dry, add a splash more milk to get it just right.

4-Form the dough into balls, dunk each one in the remaining chocolate chunks, and press them on top for that extra chocolatey goodness. Flatten them slightly and place about 6 cookies per sheet for even baking. Bake for 10 to 11 minutes until the edges are golden and the centers are still gooey, then cool on the sheets for 2 to 3 minutes before moving to a wire rack. If you like, sprinkle with flaky sea salt for a fun twist it’s one of those little details that makes baking so rewarding.