Ingredients (for 18 cookies)
➤Bread flour 1 cup
➤all purpose flour 3/4 cup
➤salt 2 tsp
➤baking soda 1 tsp
➤unsalted butter 1 cup
➤water( room temperature ) 1/2 cup
➤dark brown sugar 1 cup
➤white sugar 1/2 cup
➤vanilla extract 2 tsp
➤espresso powder 1 tsp
➤egg 1 nos.
➤egg yolk 1 nos.
➤chocolate chips 1/2 cup
➤dark chocolate 5 oz ( 142 gm )
* in a medium bowl, sift together the flours, salt, and baking soda. set aside
* In a medium or large saucepan, add the butter and melt over medium heat. The large the pan you use, the quicker the process will be.
* 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.
* Once the butter has turned 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 tblsp of water to the butter to bring it back up to 1 cup of liquid.
* 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 are adding it to the dough later on, so make sure to remove after 15 minutes.
* in a large bowl add the sugars, vanilla, espresso powder, and cooled brown butter. cream together with an electric hand mixture until light and fluffy, 1-2 minutes.
* add egg and yolk and beat until incorporated.
* add the dry ingredients, about 1/3 of the mixture at a time, and beat between additions until just incorporated. its okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
* using a wooden spoon, fold the chocolate chips and chunks into the dough.
* scoop the cookies onto a parchment paper-lined baking sheet in 3 tblsp sized mounds.
* for optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
* preheat the oven to 350 degree F (180 degree).
* evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.