for 18 cookies
1 cup bread flour (125 g)
¾ cup all-purpose flour (95 g)
2 teaspoons of kosher salt, or 1½ teaspoons of table salt
1 teaspoon baking soda
1 cup unsalted butter (225 g), 2 sticks
2 tablespoons water, room temperature
1 cup dark brown sugar (220 g)
½ cup white sugar (100 g)
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 large egg
1 large egg yolk
½ cup semi-sweet chocolate chips (85 g)
5 oz dark chocolate (130 g), chopped
In a medium bowl, sift together the flours, salt and baking soda. Set aside.
In a medium or large saucepan, add butter and melt over medium heat. The larger the saucepan, the faster the process will be!
Bring the butter to a boil, stirring frequently. As the water starts to boil, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. When this starts to happen, be sure to stir constantly so that the butter browns evenly. It can become very foamy, splash a little and be hard to see, so watch it closely, removing it from the heat and continuing to stir if it begins to foam.
Once the butter has turned a nice hazelnut colour, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Let cool for a minute or two, stir and carefully add 2 to 3 tablespoons of water to the butter to bring it to 1 cup (240 ml) of liquid.
Cool to room temperature. To speed up this process, you can put it in the refrigerator for 10 to 15 minutes. You want to make sure the butter is still liquid when you add it to the dough later, so be sure to remove it after 15 minutes.
In a large bowl, add the sugars, vanilla, espresso powder and cooled brown butter. Cream with an electric hand mixer until light and fluffy, 1 to 2 minutes.
Add the egg and yolk and beat until the mixture is incorporated.
Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It is normal for there to be some unmixed flour on the edge of the bowl, this will be incorporated in the next step.
Using a wooden spoon, stir the chips and chocolate pieces into the dough.
Place the cookies on a baking sheet lined with parchment paper, forming tablespoon-sized mounds.
For best flavour, cover and refrigerate for 1 hour or, better yet, overnight.
Preheat the oven at 350˚F (180˚C).
Place the dough 8 cm apart on a baking sheet lined with parchment paper.
Bake in the preheated oven for 12 to 14 minutes.
Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.