Salted Malted Brown Butter Chocolate Chip Cookies

Ingredients:

2 sticks salted butter
2 cups all-purpose flour
1 teaspoon baking soda
3/4 cup golden brown sugar
3/4 cup white granulated sugar
2 eggs
2 tsp vanilla extract
1/2 cup malted milk powder
1/2-1 bag (6-12 Ounce) semi-sweet or milk chocolate chips (depending on how much chocolate you like!)
Flaky salt (I use maldon)

Place the butter in a pan over medium heat and melt, stirring consistently until brown. Careful not to burn, the butter should be foamy and fragrant with little brown bits on the bottom.
Transfer the butter to a bowl to cool. It can be used warm but not hot!
In a small bowl, mix the flour and baking soda. (If using unsalted butter add in 1 teaspoon of kosher salt. Set aside)
In a large bowl, mix the sugars and the cooled brown butter.
Add in the eggs and whisk until smooth.
Add in the malted milk powder and vanilla and whisk again.
Add the dry into the wet ingredients switching to a spatula to combine, don’t over-mix the dough.
Fold in the chocolate chips.
Wrap the dough in plastic and transfer to the fridge to chill for at least 1 hour or overnight.
Once ready to bake, preheat the oven to 375º F and line a baking sheet with parchment paper.
Scoop about 1 1/2 tablespoons of dough and place on the prepared baking sheet. The cookies will spread so be sure to leave space in between.
Sprinkle the dough with a little flaky salt and bake for about 8 minutes or until the edges are golden brown. (I like to pull mine out while the middle is still a little under-baked as it will set into a deliciously gooey cookie!)
Allow the cookies to cool and enjoy!