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The Famous 24 Hour Browned Butter Chocolate Chip Cookie

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Ingredients
  

  • 2 sticks 227 grams unsalted butter
  • ½ 100 grams cup sugar
  • 1 ¼ cups 250 grams lightly packed DARK brown sugar
  • 1 ½ cups 190 grams all-purpose flour
  • 1 cup 127 grams bread flour
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs plus 1 additional egg yolk room temperature
  • 2 teaspoons vanilla
  • 1 ½ cups 255 grams combo of semisweet and dark chocolate chips
  • 1 cup 140 grams milk chocolate bars, chopped thinly (Use a high quality chocolate-we puchased our bars from a chocolatier)

Instructions
 

  • Melt butter in a small pan.
  • Cook so it starts to foam.
  • Swirl pan until it starts to smell nutty and looks brown.
  • Pour into a heat safe bowl with the two sugars.
  • Stir and let cool.
  • Once cooled, add eggs, yolk and vanilla.
  • Stir in flours, baking soda, baking powder, and salt.
  • Fold in MOST of the chocolates but not all. I reserve a bit of each to press into the cookie balls before they bake.
  • Wrap dough or bowl dough is in and chill 24 hours.
  • When time to bake, preheat oven to 350.
  • I placed rack on the second slot up from the bottom of my oven.
  • I weighed the dough into 2.5 ounce mounds and tried to stand them tall rather than round.
  • I placed 6 on a parchment lined cookie sheet and on the tops pressed in some of the reserved chocolates.
  • I baked them 15 mins, removed and reshaped with a round cookie cutter and baked an additional 3-4 minutes. (Watch yours closely for the correct baking time on your oven)
  • Cool 3-4 mins on sheet and then remove to a rack.