1. Start by making the browned butter, place the butter in a sauce pan or pot and melt. Once the butter is melted, turn the heat up until the butter simmers and cook 4-5 minutes. Whisk constantly and keep an eye on this because butter can burn fast. You don’t want a roaring boil, you want a light bubbly simmer. What you’re doing is browning the milk proteins in the butter. You’ll notice it will get a rich nutty smell and the color will start to turn a caramel brown. I’ve found 4 minutes has worked well for me. Once browned, pour butter into a heat safe bowl and let it cool slightly. 

3. With your browned butter in a bowl, whisk in the 3 tablespoons of vegetable oil, both sugars, and the vanilla. Whisk in each egg one at a time. (make sure the mixture is not too hot at this point so you don’t scramble the egg!) In a separate bowl, whisk together the flours, baking soda, and sea salt. Gradually add the flour mixture to the butter mixture. Lastly, stir in as much of the chopped chocolate as you’d like.

4. Form your cookie dough balls and place on baking sheet, chill for 30 min. (don’t skip this step!) While the dough is chilling, preheat the oven to 350. Once chilled, bake for 10 minutes. When they come out of the oven, lightly bang the cookie sheet a few times on the counter, shake it back and forth, to encourage the cookie to settle flat and the melty dark chocolate to spread and pool. I also took my spatula and very very gently give a small press to the tops. Let cool on the sheet for 5 minutes before moving to a plate. (don’t skip this step either, the cookies will be too soft to remove from the baking sheet at first.)

5. Sprinkle the warm cookies with extra sea salt if you’d like, making sure to get some in the chocolate pools!

These are incredible warm! I loved heating them up in the microwave the next day.