Instructions

• Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the flour, baking soda, and flaky sea salt; set aside.
• Place one stick of butter in a small saucepan over medium‑high heat. Stir or swirl almost constantly until the butter browns and smells nutty, about 3 minutes. Remove the pan from the heat.
• Add the remaining stick of butter to the hot browned butter and whisk until completely smooth. Pour the hot butter into a heatproof bowl.
• Place the bowl briefly in the refrigerator or freezer to speed cooling, then allow the butter to come back to room temperature. It is ready when pressing a finger into the top makes a slight indentation.
• Add the dark brown sugar, granulated sugar, and vanilla to the room‑temperature browned butter. Beat on medium speed until light and fluffy, about 2 minutes (use a stand mixer or handheld mixer if you have one).
• Add the eggs and beat quickly for about 30 seconds, just until combined. Scrape down the sides of the bowl with a rubber spatula. Let the mixture rest for 5 minutes, then beat the eggs again for 30–45 seconds until fully incorporated and smooth.
• Gently fold the flour mixture into the butter mixture with a wooden spoon, stirring only until the flour is just incorporated and no large dry streaks remain.
• Fold in the mini chocolate chips until evenly distributed.
• Roll scant tablespoon‑sized portions of dough between your palms to form balls. Place them on the prepared baking sheets, leaving space between cookies for spreading.
• Bake one sheet at a time in the preheated oven for 7–8 minutes, or until the edges are golden and the centers still look soft.
• Let the cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.