Gramercy Tavern Chocolate Chip Cookies

Melt 3/4 cup butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter starts to foam and turns brown, 10 to 12 minutes. Immediately pour into a heatproof and freezer-safe glass bowl; cover and chill in freezer until solidified, about 30 minutes. (Alternatively, chill in refrigerator 1 to 2 hours.)

Line 2 large baking sheets with parchment paper, and set aside. Whisk together flour, kosher salt, baking soda, and baking powder in a medium bowl; set aside.

If brown butter becomes hard after chilling, soften at room temperature. Beat softened chilled brown butter, brown sugar, granulated sugar, and remaining 1/4 cup softened butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat on medium speed until well combined, about 30 seconds. Reduce mixer speed to low; add flour mixture in 2 additions, beating until just incorporated before adding the final addition, about 45 seconds total. Add milk chocolate, white chocolate, and 1 cup plus 2 tablespoons bittersweet chocolate; beat until just combined, about 15 seconds.

Preheat oven to 375°F. Portion and shape dough into 8 (6-ounce) balls (about 3/4 cup each); arrange dough balls about 3 inches apart on prepared baking sheets (4 balls per baking sheet). Gently flatten each ball to about 3 inches in diameter (about 1 inch thick), using the palm of your hand and smoothing the cookie’s sides. Chill cookies on baking sheets in refrigerator until firm, about 15 minutes.

Evenly top cookies with remaining 6 tablespoons bittersweet chocolate. Bake cookies in preheated oven, 1 baking sheet at a time and rotating halfway through baking time, until cookies are set (won’t leave an indentation when lightly pressed with a finger) and lightly browned around the edges, 12 to 13 minutes. (For more uniformly round cookies, while cookies are still hot, place cookies, 1 at a time, inside a 5-inch cookie cutter; use a swirling motion to move the cookie around inside the cutter to smooth cookie sides.) Smooth any unmelted chocolate on cookie tops using the back of a spoon, and sprinkle cookies evenly with flaky sea salt. Let cool completely on baking sheet, about 30 minutes. Serve cookies with chocolate malted milk, if desired.