In a saucepan or deep skillet, melt butter over medium low heat. Stir constantly. The butter will start to melt and bubble, then it will begin to foam. With time you’ll see very light brown specks appear towards the bottom of the pan. Keep stirring. The butter will turn a light amber color and the specks will be a bit more golden brown. Remove from heat. DON’T burn the butter! Best to remove from heat too early, than too late. The butter can burn quickly!!!
Let the butter cool and then transfer to a separate bowl to solidify (I place mine in the fridge to speed up the process).
Make the Cookie Dough
In a medium size bowl whisk the baking soda, baking powder, salt, flour, and oat flour.
Once the butter is firm again, place the butter, dark brown sugar, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream on medium speed for 3-4 miinutes scraping down the sides of the bowl halfway through.
Add 1 egg to the creamed butter, mix until fully combined. Add the last egg and mix until fully combined, about 15-20 seconds.
Beat in the vanilla extract.
Add the dry ingredients to the wet ingredients. Mix until JUST combined. Stir in the chocolate chips.
Cover the cookie dough bowl with plastic wrap and place in the refrigerator for 30- 60 minutes to chill.
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
Remove the dough from the refrigerator. Using a 3 tablespoon sized cookie scoop, scoop the cookie dough into dough balls.
Place 6 dough balls on one sheet, spacing the cookie dough at least 2 inches apart from one another.
Bake for 8-9 minutes, or until edges are barely golden brown. The centers will still appear a tad under baked.
Let cool on baking sheet for 5 minutes then transfer to wire rack to cool completely. Store in airtight container for 3-4 days.
You can keep the cookie dough in the fridge for 12-24 hours for a deeper flavor. Chilling cookie dough allows the flavors to meld together, it produces a really delicious and beautifully tasting cookie! But you don't have to chill it for that long. I recommend you chill it for 30- 60 minutes so that the dough firms up, this prevents the cookies from spreading too much while baking. If you chill it for longer than 1 hour, you will need to let the cookie dough sit at room temperature for until soft enough to scoop into cookie dough balls. Sometimes this can be a bit finicky, so I like to chill it for just an hour. I like to sprinkle my cookies with some sea salt before baking. If you choose to do this simply sprinkle a pinch of sea salt over each cookie dough ball prior to baking. The unbaked cookie dough can be frozen in an airtight container for up to 3 months. Wrap the cookie dough in plastic wrap, place the wrapped cookie dough in a plastic zip top back or freezer safe container and store in freezer. If you prefer a flatter, more spread out cookie bake at 350°F. Cookies will need to bake a tad longer, so about 10-11 minutes or until the tops are just barely golden.