What you will need
1 cup unsalted butter (225 g), 2 sticks, browned and chilled to room temperature
1 cup (125 g) bread flour
¾ cup (95 g) all-purpose flour
2 teaspoons kosher salt, or 1½ teaspoons table salt (3/4 tsp if using salted butter)
1 teaspoon baking soda
165 g dark brown sugar
75 g white sugar
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 large egg
1 large egg yolk
85 g semi-sweet chocolate chips
100 g dark chocolate, chopped(Nutritional facts 466 calories, 27.11 g fat, 50.48 g carbohydrates, 5.32 g protein, 171 mg cholesterol, 696 mg sodium)
How to cook
Melt the Butter
In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
Brown the Butter
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.
Add Water to the Browned Butter
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 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
Chill the Browned Butter
Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. 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.
MIX THE DRY INGREDIENTS
Mix the Flour, Salt, Baking Soda
In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
MIX THE WET INGREDIENTS
Mix the Sugar, Vanilla, Espresso
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.
Put in the Eggs
Add the egg and yolk and beat until incorporated.
COMBINE WET AND DRY INGREDIENT
Add the Dry into the Wet
Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. 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.
Fold the Chocolate Chips and Chunks
Using a wooden spoon, fold the chocolate chips and chunks into the dough
BAKE THE BATTER
Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
Chill the Batter
For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
Preheat the oven to 350˚F (180˚C).
Put the Dough on the Tray
Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
Bake in a preheated oven for 12-14 minutes.
Cool down the Cookies
Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.