Brown your butter. In a small saucepan (preferably one light colored or stainless), melt half of your butter (113g/½ cup) over medium heat. Stir as the butter foams and bubbles and continue until browned. Butter will be fragrant and nutty smelling, and the milk solids should a nice brown color. As soon as butter has browned, remove from heat and pour into a bowl to cool for 20-30 minutes.
226 g Unsalted butter
Mix together flours, baking soda, salt in a medium bowl. Set aside.
210 g AP Flour | 120 g Bread flour | 6 g Salt | 1 tsp Baking soda
In a large bowl or the bowl of your stand mixer with paddle attached, beat sugars browned butter and butter together until creamy and fluffy (about 3-4 min).
165 g Dark brown sugar | 150 g Granulated sugar | 226 g Unsalted butter
Add eggs and vanilla and beat until they have become homogenous and smooth (1-2) minutes.
1 ½ tsp Vanilla extract | 2 large Eggs
Add dry ingredients to wet, and stir in slowly. Stop mixing as soon as no more dry flour remains.
Either scoop dough into about 2 tbsp cookie portions onto a lined sheet pan then cover or cover dough in bowl and chill. Chill dough for at least 1 hour but overnight or up to 48 hours also works.
Preheat oven to 375°F
When dough has chilled, remove from the refrigerator and move some of the cookie dough (or scoop if you haven't yet) onto a new parchment lined baking sheet.
Bake cookies for about 11-12 minutes or until they are golden and the edges are set. Sprinkle with flaky sea salt (optional but recommended). Let cool on pan for about 2 minutes before transferring to a cooling rack. Store in an airtight container for up to 5 days. Enjoy! Flaky sea salt
