Brown Butter Chocolate Chip Cookies.

In a small saucepan over medium heat, add the butter, and stir frequently to melt.

Once the butter foams, stir constantly to avoid any of the milk solids from burning.

After four to six minutes, or once the milk solids smell nutty and turn deeply golden brown, remove the saucepan from the stove.

Transfer the browned butter to a small, heat-proof bowl.

Place a tea towel folded over in the freezer. Set the bowl on the towel, and cool until the butter is thickened, but not solid.

While the butter is cooling, mix the dry ingredients. In a medium mixing bowl, add the all-purpose flour, bread flour, baking soda, and kosher salt. Whisk for one minute to fully combine.

Once the butter has cooled, add it to the bowl of a stand mixer, fitted with the paddle attachment. Add the brown sugar, white sugar, eggs and egg yolk, and vanilla extract or vanilla bean paste, and turn the mixer on medium speed.

Process for about two minutes, or until the mixture is lighter in color and fully incorporated.

Next, add the flour mixture and mix on low until the flour is 75% incorporated.

Add the chocolate chunks and chips, and mix on low until just barely combined and no streaks of flour remain.

Remove the bowl from the stand mixer, and press plastic wrap onto the surface of the bowl.

Refrigerate for at least one day or up to three days (or 24 to 72 hours).

When ready to bake the cookies, remove the bowl from the refrigerator and let it come slightly to room temperature, about one hour.

Line a sheet tray with parchment paper. Scoop the cookie dough into equal-sized balls, 140 gram in weight, and place them on the parchment paper.

Add flakey salt to a small bowl, then dip the tops of the cookies into the salt, lightly pressing it into the bowl to help it adhere. Transfer back to the sheet tray, then cover lightly with plastic wrap and refrigerate while the oven preheats.

Preheat the oven to 350°F (177°C).

Line two sheet trays with parchment paper. Add three cookies to each sheet tray, staggering the cookies to allow for at least three inches in between each cookie.

Bake for eight minutes, then rotate and swap the cookie trays, moving the bottom to the top, and the top to the bottom. Bake for another six minutes, and remove from the oven.

Gripping both sides of the sheet tray, assertively bang the cookie tray on a countertop two to three times, or until the cookies slightly flatten. Repeat with the other tray, then add both back to the oven.

Bake for another two to three minutes or until the surface of the cookies are lightly golden brown and the edges are a bit darker than the top.

Remove both sheet trays from the oven, and repeat the pan banging process to create little ripples and flatten the cookies slightly for that classic bakery-style look.

Let the cookies cool on the tray for five minutes. Then, remove the cookies from the sheet tray and place them directly on the wire rack.

Repeat as needed until all the dough is baked.

Serve with vanilla ice cream, if desired.