Make the brown butter: Add the diced butter to a small light-colored skillet or pot. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Allow the butter to bubble and “cook” until it begins to change from a bright yellow color to a golden brown color. Continually stir the butter as you see the foam start to dissipate and brown bits begin to form in the bottom of the pan. Cook and stir the butter until it is a golden brown color and has a nutty aroma. Remove the butter from the heat and transfer to a heat safe dish to cool slightly.
Add the granulated sugar, dark brown sugar, eggs, vanilla extract, and molasses to a mixing bowl. Whisk until well combined. Pour in the cooled brown butter and stir again until the butter is well incorporated.
Sift the all purpose flour, baking soda, and salt into the wet ingredients. Use a wooden spoon or rubber spatula to stir until well combined and you have a dough.
Fold the chocolate chips and chopped chocolate bar into the dough until well combined.
Transfer the cookie dough to a fridge and let chill for 30 minutes.
After the dough has chilled use a small cookie scoop (the size of 1 tablespoon) to scoop the dough onto a parchment lined baking sheet, 2 inches apart.
Bake the cookies at 350 degrees for 10 minutes. The edges of the cookies will be set and the middle will still look slightly underdone. Let the cookies cool for 1 minute on the pan before transferring to a wire rack to finish cooling. Top with flaky sea salt while warm!
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