Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and allow to let it cool slightly.

In a medium bowl whisk together the flour, baking soda, and baking powder. Set aside.

Once the brown butter has cooled, add the browned butter, both sugars, and the eggs to a large bowl. Whisk well until combined and lighter in color.

Then add in the eggs, heavy cream, and vanilla. Whisk until well combined.

Add the dry ingredients to the wet, and gently fold until fully incorporated.

Add the chocolate chips/chunks, and gently fold until evenly dispersed.

Cover the bowl with plastic wrap and place in the fridge to chill for at least 1-2 hours (ideally 2-4 hours) or up to 24 hours.

I let mine sit in the fridge overnight to let the flavors fully develop and prevent spreading! This also gives a great texture.

Once ready to bake, preheat the oven to 375F. Line 2 baking sheets with parchment paper.

Use a large cookie scoop (3 tbsp) to scoop (pack the dough into the scoop with your hands) the dough out onto the baking sheets, spacing the cookies 2” apart from each other. (Use 1 tbsp scoop= 34 cookies)

Bake at 375F for 12-15 minutes, until lightly golden and the edges are set.

Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

Serve warm with milk, if desired.