Brown the Butter: In a medium saucepan, melt 1 cup of salted butter over medium heat, stirring continuously for about 5–7 minutes until deep amber and nutty in aroma.

Prepare Dry Ingredients: In a mixing bowl, whisk together 2 cups of all-purpose flour, ¾ teaspoon of baking soda, and ¼ teaspoon of salt.

Mix Wet Ingredients: In a large bowl, combine cooled brown butter with ⅔ cup brown sugar and ⅓ cup granulated sugar, mixing until creamy.

Combine Mixtures: Gradually add the flour mixture to the wet ingredients, stirring gently, then fold in 3 oz dark chocolate and ½ cup semisweet chips.

Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Scoop Dough: Portion out dough using a cookie scoop and roll into balls, placing them on prepared sheets.

Bake: Bake for 8–10 minutes, until edges are golden but centers remain soft.

Cool and Serve: Allow cookies to cool on wire racks and sprinkle flaky sea salt on top while warm.