How To Make Perfect Chocolate Chip Cookies

• bread flour4½ oz
• all-purpose flour3¼ oz
• kosher salt2 teaspoon
• baking soda1 teaspoon
• unsalted butter8 oz
• water2 tablespoon
• dark brown sugar7¾ oz
• white sugar3½ oz
• vanilla extract2 teaspoon
• espresso powder1 teaspoon
• large egg1
• large egg yolk1
• semi-sweet chocolate chips3 oz
• dark chocolate4½ oz

Instructions

1. 1

   In a medium bowl, sift together the flours, salt, and baking soda.

2. 2

   Set aside.

3. 3

   In a medium or large saucepan, add the butter and melt over medium heat.

4. 4

   The larger the pan you use, the quicker the process will be!

5. 5

   Bring the butter to a boil, stirring frequently.

6. 6

   As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown.

7. 7

   As this begins to happen, make sure to stir constantly so the butter browns evenly.

8. 8

   It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.

9. 9

   Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking.

10. 10

    Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.

11. 11

    Set aside to cool to room temperature.

12. 12

    To help speed this process up, you can place in the fridge for 10-15 minutes.

13. 13

    You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes.

14. 14

    In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter.

15. 15

    Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.

16. 16

    Add the egg and yolk and beat until incorporated.

17. 17

    Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated.

18. 18

    It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.

19. 19

    Using a wooden spoon, fold the chocolate chips and chunks into the dough Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.

20. 20

    For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.

21. 21

    Preheat the oven to 350˚F (180˚C).

22. 22

    Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.

23. 23

    Bake in a preheated oven for 12-14 minutes.

24. 24

    Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.

25. 25

    Enjoy!