Ingredients

• 1 cup of bread flour
• ¾ cup of all-purpose flour
• 2 teaspoons of kosher salt or 1 ½ teaspoon table salt
• 1 teaspoon of baking soda
• 1 cup (2 sticks) of unsalted butter
• 2-3 tablespoons of cold water
• 1 cup of dark brown sugar
• ½ cup of white sugar
• 2 teaspoons of vanilla extract
• 1 teaspoon of espresso powder (optional)
• 1 large egg
• 1 large egg yolk
• ½ cup of semisweet chocolate chips
• 5 ounces of dark chocolate, chopped

Directions

1. Preheat the oven to 350˚F.
2. In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
3. In a medium light-bottomed saucepan, add the butter and melt over medium heat.
4. Bring the butter to a boil, stirring occasionally. As the water begins to boil, the milk solids will begin to brown. Stir constantly so the butter browns evenly.
5. Once the butter is browned, remove from the heat and pour into a measuring cup. Stir it and add enough water to bring it back up to 1 cup. Set aside to cool.
6. In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
7. Add the egg and yolk and beat until incorporated.
8. Add the dry ingredients, about ⅓ of the mixture at a time, and beat until just incorporated.
9. Using a wooden spoon, fold the chocolate chips and chunks into the dough.
10. Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
11. For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
12. Evenly space the dough 3 inches apart from one another on a parchment paper-lined baking sheet. Bake in a preheated oven for 12-14 minutes.