Salty Brown Butter Milk Chocolate Chip Cookies

Brown the butter
Place the butter in a small saucepan and cook over medium heat, stirring, until brown flecks form and the butter foams, 7–8 minutes. Use a silicone spatula to scrape the butter into a large bowl to stop the cooking so it doesn’t burn. Chill until the butter partially solidifies, about 30 minutes.

Make the dough
In a medium bowl, whisk together the flour, baking powder, and salt and set aside. In a stand mixer fitted with the whisk attachment (or using an electric hand mixer), whisk together the brown sugar, white sugar, and brown butter on medium-high speed, scraping down the sides and bottom as needed, until the mixture lightens and fluffs slightly, 3–4 minutes.

Finish the dough
Stop the mixer, add the eggs and vanilla, return to medium-high speed, and beat until the batter fluffs again, 1–2 minutes. Reduce the speed to low, gradually add the dry ingredients, and beat just until incorporated, 30 seconds to 1 minute. Beat in 10 ounces of chocolate chunks just until combined.

Bake the cookies
Preheat the oven to 350°F. Scoop ¼ cup of dough per cookie and, with moistened hands, roll into balls. Arrange 4 cookies per parchment-lined sheet pan (they spread a lot). Press an extra chunk or two of the remaining chocolate into the tops. Bake for 6 minutes, until the cookies have just spread, then quickly remove from the oven and sprinkle with flaky salt. Return to the oven and bake until golden, with crisp edges and soft centers, another 5–7 minutes. Cool for 5 minutes, transfer to racks, and repeat with the remaining dough.