Brown the Butter: In a medium saucepan over medium heat, melt 1 cup of salted butter while stirring continuously until it turns golden brown with nutty specks, approximately 5-7 minutes. Let cool for 10-30 minutes.

Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, ½ teaspoon of baking soda, and a pinch of salt. Whisk thoroughly to ensure even distribution.

Combine Wet Ingredients: In another bowl, mix cooled brown butter with 1 cup of light brown sugar and ½ cup of granulated sugar until creamy. Add 1 large egg, 1 tablespoon of milk, and 1 teaspoon of vanilla extract and mix until smooth.

Combine Mixtures: Gradually fold in dry ingredients until just combined. Gently fold in 3 ounces of coarsely chopped dark chocolate and ½ cup of semisweet chocolate chips.

Chill the Dough: Cover the bowl and refrigerate the dough for 2-4 hours, or a minimum of 1 hour if short on time.

Preheat Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Shape and Bake: Scoop out about 2 ounces of dough for each cookie and place them 2-3 inches apart. Bake for 8-10 minutes until edges are golden brown and centers look slightly underbaked.

Cool: Let cookies cool on baking sheets for about 2 minutes before transferring to a wire rack to cool completely.