Perfect Chocolate Chip Cookies

Ingredients:

• 80g bread flour

• 150g all purpose flour

• 1/2 tsp table salt

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 180g melted, unsalted butter

• 2 tbsp cold water

• 80g brown sugar

• 150g white sugar

• A pinch of cinnamon (optional)

• A pinch of nutmeg (optional)

• 2 teaspoons vanilla extract

• 1/2 tsp espresso powder

• 1 large egg

• 1 large egg yolk

• 1/2 cup semi-sweet chocolate chips

• 4 ounces dark chocolate, chopped

Directions:

1. In a medium saucepan, add the butter and melt on medium heat. Stir constantly. When tiny brown specks begin to form at the bottom of the sauce pan, transfer into a separate bowl. Add 2 tablespoons of water into the bowl. Place into the fridge until it cools to room temperature. (To speed up the process, you may start it in the freezer for the first 10 minutes, then transfer to the fridge)

2. In a medium bowl, sift together the flours, salt, baking soda, baking powder. Set aside.

3. In a large mixing bowl, add the sugars, vanilla, espresso powder, cinnamon, nutmeg, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.

4. Add the egg and yolk and beat until incorporated.

5. Gradually add in the dry ingredients and mix with a spatula.

6. Fold in the chocolate

7. Use an ice cream scoop, portioning the cookies onto plates or a pan that will fit in your fridge

8. Cover with plastic wrap and refrigerate for at least 1 hour.

9. Bake in a 330F oven for 15-16 minutes

10. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.