INSTRUCTIONS:
Step 1: In a saucepan, melt the butter over medium-low heat. Let the butter simmer until it begins to turn warm amber, giving off a nutty aroma. Into a mixing bowl, pour the butter. Cover and allow it to cool for about 15 to 20 minutes in the fridge.
Step 2: Add the brown sugar, sugar, and cream to the cold butter. Stir for about 4 minutes, scraping the sides of the bowl. Then, add the egg one at a time, beating every after each addition. Stir in the vanilla.
Step 3: Now, add the cake or pastry flour along with the all-purpose flour, baking soda, baking powder, and salt. Stir well until just mixed.
Step 4: Fold in the chocolate chips and chocolate chunks.
Step 5: Using plastic wrap, cover the bowl and keep it in the fridge for at least 20 to 30 minutes or preferably 24 to 48 hours.
Step 6: After chilling the cookie dough, let it come to room temperature before starting to spread it.
Step 7: Prepare the oven. Preheat it to 375 degrees.
Step 8: Onto the prepared baking pans, scoop the cookie dough. Place in the preheated oven and bake for about 9 to 11 minutes (if baking medium-sized cookies) or 11 to 13 minutes (for larger cookies) until the cookies have lightly golden edges.
