These cookies are utterly perfect; fluffy, chewy, and packed with flavor. The browned butter gives them a richly deep flavor add salt to give you the perfect salty-sweet we all love.
Measure: out all ingredients (trust me it will make everything easier)
Brown the butter: See above for step-by-step. Let cool completely.
Mix: In a standard mixer; add butter, sugar, brown sugar, egg, and vanilla. Using a paddle attachment mix on medium-high for 2 minutes. Mix in flour (AP and cake), baking soda, and salt.
Add Chocolate Chips: Using a cookie scoop, form into balls, place on a cookie sheet. Add larger chocolate chips to the top of mounds by hand. Refrigerate for 30 minutes. (or if you’re impatient like me bake a few off right away) Freeze the leftovers and bake up to a month later.
Bake: When ready to bake, preheat your oven to 350. Bake from chilled or frozen for 15- 20 minutes. Enjoy!
If baking fresh soft dough (not chilled or frozen) bake at 350 for 10-15 minutes.