Melt the butter in a small saucepan. Stir occasionally and cook until the butter is browned. Roughly 5 minutes. The butter should be amber in colour, have a nutty smell and a reduced amount of bubbles as you stir. Let cool slightly.

In the bowl of a stand mixer, cream together the sugar and the butter. Mix until softened and combined. Add the egg and vanilla mixing until light and fluffy. Mix in the molasses.

In a separate bowl, combine the flour, salt, baking soda and spices. Sift the dry ingredients into the wet mixture, incorporating the milk in the process. Mix until just combined.

Roughly chop some chocolate and fold that into the mixture. Use a 2 inch cookie scoop to shape dough balls and line on a baking sheet. Should make roughly 14-15 large cookies. For larger batch or smaller cookies, use a smaller cookie scoop. Chill cookie balls in the freezer for 20-30 minutes.

Preheat the oven to 350 degrees F. On a baking tray lined with parchment or cooking spray transfer a few cookie balls ensuring to leave a good amount of space in between as the cookies will expand. Bake for 11-13 minutes. Let cool for 4 minutes on the tray before transfer to a wire rack. Repeat until all the cookies are baked. Enjoy!