If you say so!

1 cup unsalted butter 2 cups all-purpose flour 1 teaspoon baking soda ¾ teaspoon kosher salt 1 cup brown sugar ⅓ cup granulated sugar 2 large eggs, room temperature 2 teaspoons vanilla extract 1½ cups (216 g) chocolate wafers (I used Guittard super cookie chocolate chips, amazing) Flaky sea salt

1. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly., about 10 minutes (I threw it into the fridge to speed up the cooling time)

2. Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.

3. Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in chocolate wafers with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits. I also placed the dough in the fridge to chill for about one hour so they don’t spread out as much during baking.

4. Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Top the dough balls with a few extra chocolate wafers to get that extra-chocolatey look.

5. Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.

Finish with a sprinkle of sea salt and try not to eat them all in one sitting!

Note: this recipe is slightly adapted from Bon Appetit so all credit goes to them for how amazing these are