Ultimate Brown Butter Chocolate Chip Cookies

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

In a medium light-bottomed saucepan, melt the butter over medium heat. Bring to a boil, stirring occasionally. As the water boils out, the milk solids will toast and turn brown. Stir constantly to ensure even browning. The butter may become foamy; watch closely.

Once the butter is a nutty brown, remove from heat and pour into a liquid measuring cup. Stir in 2-3 tablespoons of cold water to bring the total liquid volume back up to 1 cup. Let cool to room temperature, or chill in the fridge for 10-15 minutes until still liquid but not hot.

In a large bowl, combine the cooled brown butter, dark brown sugar, white sugar, vanilla extract, and espresso powder. Cream together with an electric hand mixer until light and fluffy, about 1-2 minutes.

Add the egg and egg yolk to the creamed mixture and beat until just incorporated.

Add the sifted dry ingredients to the wet ingredients in about three additions, beating between each addition until just incorporated. Some unmixed flour on the edges of the bowl is okay.

Using a wooden spoon, fold in the semisweet chocolate chips and chopped dark chocolate until evenly distributed.

Scoop the dough into 3-tablespoon-sized mounds onto a parchment paper-lined baking sheet. Cover the dough and refrigerate for at least 1 hour, or preferably overnight, for optimal flavor.

Preheat your oven to 350°F (180°C).

Evenly space the chilled dough mounds about 3 inches apart on a parchment paper-lined baking sheet.

Bake in the preheated oven for 12-14 minutes, or until the edges are golden brown and the centers are still slightly soft.

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