10ouncesdark chocolate chipsplus extra for topping
1/2cupsemi-sweet chocolate chipsplus extra for topping
flake sea saltfor topping
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat. Set aside.
Add the butter to a skillet set over medium-low heat. Melt the butter and cook until the milk solids caramelize and the butter turns golden brown. Set aside to cool to room temperature.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugars. Mix until well combined. The mixture will be thick like wet sand. Add the eggs and the vanilla and mix until fully incorporated and the mixture has lightened in color.
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine. Add the flour mixture to the butter/sugar mixture, mixing until just combined. Stir in the chocolate chips.
Using a 3-tablespoon cookie scoop, portion the dough onto the baking sheet, about 5 cookies per baking sheet. Top with extra chocolate chips, if desired. Bake 11-12 minutes until golden brown around the edges and just set in the middle. Sprinkle with flaky sea salt. Let cool for 3-5 minutes on the baking sheet before transferring to a cooling rack. Store in an airtight container.