Nick DiGiovanni's Brown Butter Chocolate Chip

In a small saucepan over medium heat, melt the butter and stir constantly as it foams and sizzles for 4-6 minutes until milk solids turn golden brown and nutty. Pour into a heatproof bowl and chill until thickened but still soft.

In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, and kosher salt.

Add the cooled brown butter, dark brown sugar, white sugar, 2 whole eggs, 1 egg yolk, and vanilla paste into a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes until creamy and light in color.

Add the flour mixture and mix on low speed just until 75% combined.

Add chopped dark chocolate and semi-sweet chips, mixing on low just until combined without overmixing.

Cover bowl tightly with plastic wrap and chill in the refrigerator for 24 to 72 hours for best flavor and texture.

Bring dough to room temperature for 1 hour before scooping into large 140g portions. Dip the tops lightly into flaky sea salt.

Preheat oven to 350°F (177°C) and line baking sheets with parchment paper, placing only 3 cookies per sheet with generous space.

Bake for 8 minutes, swap trays, bake 6 more minutes, then remove and assertively bang the pan 2-3 times on the counter to create ripples. Return to oven for 2-3 minutes until edges are golden brown. Bang the pan once more, rest 5 minutes on the sheet, and transfer to a cooling rack.