Brown Butter Chocolate Chip Cookies

Start by browning the butter. You'll take one cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool completely. I usually throw it into the freezer for 10 minutes.
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Place browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add eggs one at a time, mix until smooth on low speed, anout 30 seconds each egg. Beat in the vanilla.
In a separate bowl, whisk together flour, baking powder, baking soda, salt. And flour mixture to bowl and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl.
Fold in chocolate chunks and chips.
Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. Place 6 cookie balls on your baking sheet and sprinkle with salt flakes.
Bake the cookies for 11-13 minutes. You're looking for a nice golden brown outside rim. Sprinkle with extra salt flakes and enjoy!