Chocolate Chip Cookies

🥘 Ingredients

• bread flour 1 cup
• all-purpose flour ¾ cup
• table salt ½ tsp
• baking soda 1 tsp
• unsalted butter 1 cup
• water 2 tbsp
• dark brown sugar 1 cup
• white sugar ½ cup
• vanilla 2 tsp
• egg 1
• egg yolk 1
• milk chocolate chips ½ cup
• milk chocolate bar, chopped 5 oz

1. 1

   In a medium bowl , sift together the bread flour , all-purpose flour , table salt , and baking soda . Set aside.
2. 2

   In a medium or large saucepan , add the unsalted butter and melt over medium heat.
3. 3

   Bring the butter to a boil, stirring frequently. 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. As this begins to happen, make sure to stir constantly so the butter browns evenly. 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.
4. 4

   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. Allow it to cool down for a minute or two, give it a stir, and carefully add water to the butter to bring it back up to 1 cup (240 ml) of liquid.
5. 5

   Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10 minutes . You want to make sure the butter is still liquid when you're adding it to the dough later on.
6. 6

   In the bowl of a stand mixer , add dark brown sugar , white sugar , vanilla , and cooled brown butter from before. Cream together until light and fluffy, 2 minutes .
7. 7

   Add the egg and egg yolk and beat until incorporated.
8. 8

   Add the contents from the medium bowl (from step 1), about ⅓ at a time, and beat until just incorporated.
9. 9

   Add in milk chocolate chips and milk chocolate bar, chopped into the dough. Use a rubber spatula to get the flour and splattered dough back into the mix.
10. 10

    Scoop the cookies onto a parchment paper -lined baking sheet in 3-tablespoon-sized mounds, evenly spaced 3 inches (8 cm) apart from one another. Cover and refrigerate for 1 hour .
11. 11

    Preheat the oven to 350˚F
12. 12

    Bake in a preheated oven for 12-14 minutes
13. 13

    Let the cookies cool on the baking sheet for 3 minutes