Melt the chocolate in a microwave-safe bowl for 30 second increments, stirring after each until completely melted and smooth. Set aside.

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until smooth and creamy, about 5 minutes.

Add the eggs one at a time, beating well after each addition. Add the melted chocolate and mix until well blended.

Add in the dry ingredients and beat on low speed until just combined. Cover and chill in the fridge for no more than 30 minutes. That way your cookies won't be flat and will have a nice spread instead.

Preheat the oven to 350°F and line a large baking tray with parchment paper.

Scoop out about 1½ tablespoons of the cookie dough and place 2 inches apart on the prepared baking sheet. I did 12 cookies on one large baking tray.

Bake for about 11 minutes or until the edges are set, the cookies will still be soft but will harden as it cools. Remove from the oven and allow to rest on the warm tray for an additional 5 minutes before removing.

Top with sea salt and enjoy with a cup of milk!