Melt butter over medium heat and leave until golden brown crumbs form and there's a pleasant nutty fragrance. Stir regularly so that settle any solid particles on the bottom of the pot and burning. -The butter Browns by the residual heat too much up - shake immediately in a container and allow to cool at least 30 minutes.
Coarsely chop the chocolate with a knife.
Preheat the oven to 175 ° C upper / lower heat.
With the food processor for 3 minutes at the highest level thick creamy beat eggs and sugar. Add cooled butter and beat 2 minutes more. Flour, baking soda and salt in seven and stir on a smaller level. Stir in chocolate at the end.
With a small ice cream scoop (or spoon) of the dough balls cutting off and put on a baking tray with baking paper documented by far. Press slightly flat and sprinkle sparingly with salt flakes. Depending on the size 10-12 (original: 12-14) minutes baking. The cookies are done, when pressing it with your finger the surface dry, but still soft feels. Prefer a tad too early to remove from the oven, they are still firm when it cools off.
Let it rest for 3 minutes on the plate, let it cool on a wire rack then. Airtight stable up to 2 weeks. They taste me best after 2-3 days.