Best Ever Chocolate Chunk Cookies

Best Ever Chocolate Chunk Cookies, Another IMPORTANT tip to these cookies is to make sure NOT to over-bake them.  They can easily become cakey or hard.  The bottoms will be set before the tops, which is ok, I promise!

The tops might not seem quite done yet, but it the bottoms are golden, pull them out. They will continue to bake a little more after you remove them from the oven, and under-baking slightly will ensure that your cookies will stay soft and not get dry!

Ingredients

• 1 1/2 cups (190 grams) all-purpose flour
• 1 1/2 cups (255 grams) semisweet chocolate chips
• 1 1/4 cups (250 grams) lightly packed dark brown sugar
• 1 cup (127 ounces) bread flour
• 1 cup (140 grams) semisweet chocolate baking wafers (from Guittard or Valrhona)
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1/2 (100 grams) cup granulated sugar
• 1/4 teaspoon baking powder
• 2 large eggs plus 1 egg yolk, at room temperature
• 2 sticks (227 grams) unsalted butter
• 2 teaspoons vanilla

Directions

1. In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Add in the sugars, stir, then set aside to cool completely.
2. In a medium bowl combine the flours, baking soda, baking powder, and salt.
3. To the browned butter mixture, add the eggs, yolk, and vanilla and beating until combined. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips and wafers. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
4. Let dough sit at room temperature just until it is soft enough to scoop.
5. Meanwhile, preheat the oven to 350ºF. Line baking sheets with parchment paper.
6. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets, leaving about 3 inches between each piece of dough to spread.
7. Bake for 11 to 13 minutes, or until golden brown. Remove from and let cool for 2 minutes before removing to wire racks to cool completely.

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