Melt half the butter in a pan on medium heat, swirling continuously. The butter will slowly turn into an amber color as it crackles and bubbles, and small bits will form. This is all good. Continue to swirl over the heat until the butter is a nice warm amber. Then remove from heat, pour into a bowl, and let it cool for 20 minutes.

In the meantime, beat the brown sugar and remaining butter on medium speed until the mixture is smooth. Then add in the vanilla and molasses, beating for a moment. Pour in the brown butter and granulated sugar, and mix until the mixture is light and fluffy. Add in the egg and egg yolk, and beat a moment longer. Then add in the flour, baking soda, and salt and mix just until incorporated. Fold in the chocolate chunks.

Form dough into a thick disk, cover in plastic wrap and put in the fridge for at least 30 minutes. 15 minutes before you’re ready to bake, preheat the oven to 350 and line two cookie sheets with parchment paper (unless they’re non-stick already).

When ready, spoon the dough onto the cookie sheets and sprinkle with smoked sea salt flakes—as much or as little as you like. Leave about two inches between each cookie, as they’ll spread when they bake. Bake 12-14 minutes. Enter cookie bliss.