In a large mixing bowl, blend together all of the cookie dough ingredients except for the chocolate chips until a light brown dough begins to form.

Fold the chocolate chips into the dough until fully incorporated.

Cover the bowl with plastic wrap and leave the cookie dough in the refrigerator until ready to use.

In a small sauce pan or skillet, heat 3/4 cup of the butter on medium heat until it melts and turns golden brown (8 to 12 minutes). It should have a nutty aroma.

Stir the butter and pace it into a heat safe container. Refrigerate the butter until it cools completely, but is still soft to the touch.

You should have roughly 1/2 cup (113g) of butter.

Preheat oven to 350°F (177°C).

In a large mixing bowl, whisk together the egg whites, milk, and the vanilla extract.

In another large mixing bowl, whisk together the flour, sugars, baking powder, and salt.

Add 1/2 cup (113g) of the browned butter to the dry ingredients and mix on medium speed for 30 to 60 seconds.

While the mixer is still running, add the egg and milk mixture to the dry ingredients and butter a third at a time, 20 seconds at a time.

While the mixer is still running, add the egg and milk mixture to the dry ingredients and butter a third at a time, 20 seconds at a time.

When fully incorporated, scrape down the sides of the mixing bowl, and mix again on high speed for 40 seconds to aerate the batter.

Add the chocolate chips and fold them into the batter until fully incorporated.

Line a 12-count cupcake tray with 12 jumbo cupcake liners. Fill each line 2/3 high with cake batter.

Bake the cupcakes in the middle of the oven for 30 to 35 minutes or until the cupcakes are golden brown and a toothpick runs clean when probed into the middle of the cupcakes.

Brush a thin layer of simple syrup over the cake and allow the cake to cool completely before serving or frosting.

Allow the cupcakes to cool completely. You can place them in the freezer for 20 minutes if you're short on time.

Using a spatula or a piping bag with an open or star tip, ice each cupcake with a swirl of Vanilla Buttercream, or your choice of buttercream.

Sprinkle some of the chocolate chips or sprinkles along the edges of the cupcakes.

Using a tablespoon or small ice cream scoop, place a dollop of cookie dough on top of each iced cupcake.