The BEST Chocolate Chip Cookies

Start with the brown butter. Place diced butter in a heavy saucepan over medium heat, swirling the pan from time to time (do not stir). Once melted, it will foam up and then subside, and the milk solids will begin to separate, creating brown bits in the bottom of the pan. Swirl the pan regularly, until the butter turns a dark caramel color and a nutty aroma. Remove from the heat and pour into a glass measuring jar. Cool to room temperature, seal, then cool in the refrigerator for 1 hour, until almost completely softened.

Preheat the oven to 350°F (180°C) and line 2 large baking sheets with parchment paper.

Whisk the flour, baking soda and baking powder in a medium bowl.

In a large mixing bowl, whisk together the softened brown butter and sugars for at least 2 minutes, until pale and fluffy, using an electric hand mixer. Add the egg, vanilla extract, and mix until combined.

Switch to a rubber spatula and add the dry ingredients to the bowl in two or three addition, mixing well. Fold in the chocolate chunks*, and mix until evenly distributed.

Using an ice cream scoop, scoop large balls of cookie dough onto a baking sheet lined with parchment paper. Place a chocolate fève* on top, flatten slightly, and sprinkle with sea salt. Cover with plastic wrap and place in the refrigerator for 30 minutes, up to 1 hour.

Transfer the cookies onto the prepared baking sheet, leaving enough space between each of to allow spreading, and bake for about 8 minutes, or until slightly under-baked**. Bang the baking sheet onto the counter a few times to create some texture at the surface, and use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape. Cool on the baking sheet for 10 minutes, and transfer the cookies to a cooling rack, or eat them immediately while still warm and oozing with chocolate.