Cook 1 cup (2 sticks; 227 g) unsalted butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl to prevent residual heat from the pan burning your butter. Let cool slightly, until cool enough to touch, about 10 minutes. *Skipping this step will cause the eggs in your dough to scramble*

Meanwhile, whisk all-purpose flour, baking soda and salt in a medium bowl.

Add brown sugar and granulated sugar to the browned butter. Whisk until incorporated. Add 2 large eggs, room temperature and vanilla extract. Mix until batter lightens and begins to thicken, about 2-3 minutes. Add dry ingredients and mix ust to combine. Fold in chocolate wafers with a wooden spoon or rubber spatula.

Let dough sit in the mixing bowl 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.

Place a rack in middle of oven; preheat to 375°, and line a baking sheet with parchment paper. Using a 2-oz. ice cream scoop, portion out balls of dough and place on prepared baking sheet, spacing about 3" apart. Sprinkle with flaky sea salt.

Step 5

Bake cookies until edges are golden brown and firm but centers are still soft, 12–14 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough, using a cool baking sheet lined with fresh parchment paper.

Do ahead: Cookie dough can be made 3 days ahead; cover and chill in the refrigerator—or freeze for up to 3 months. Let dough come to room temperature before baking.

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