\recipe[The best double chocolate chip recipe we've found so far]{Brown Butter Double Chocolate Chip Cookies} \serves{12} \preptime{\cutext{2.4}{hr}} \cooktime{\cutext{12}{min}} \dishtype{\freeze} % options: vegetarian, glutenfree, freeze \begin{step} \cutext{0.5}{cup} salted butter \method Brown butter. Add butter to a saucepan on med-high heat. Allow to melt and slightly brown (~5 mins). Remove from heat and pour into a bowl. Allow to cool slightly. \end{step} \begin{step} \cutext{1}{cup} flour \cutext{2/3}{cup} cocoa powder \cutext{1}{TL} baking soda \cutext{1}{TL} espresso powder (optional) \cutext{1/2}{TL} salt \method Whisk together and set aside. \end{step} \begin{step} \cutext{1/4}{cup} granulated sugar \cutext{3/4}{cup} brown sugar \method Once butter has cooled, add both sugars and mix to combine. \end{step} \begin{step} 1 egg + 1 egg yolk \method Add in egg and egg yolk, mix until combaned lighter in color. \end{step} \begin{step} \cutext{2}{TL} vanilla extract \cutext{1}{EL}(\cutext{15}{ml}) heavy cream \method Add vanilla and heavy cream, mix untill well combined. \end{step} \begin{step} \cutext{1/2}{cup} semi-sweet chocolate chips \cutext{1/2}{cup} dark chocolate chips (we like 72%) \method Add drys to wets and gently fold until fully incorporated. Add chocolate chips, fold until everly dispersed. Cookie dough will be \textit{thick}. \end{step} \begin{step} \method Cover bowl with plastic wrap and place in the fridge to chill for at least 1-2 hours or up to 24 hours. Once ready to bake remove from fridge and let Sit 20-25 minutes so dough is easier to scoop. Preheat oven to \cunum{350}{F}. Use a large cookie scoop to scoop dough onto a parchment-paper-lined baking sheet. Space them \cunum{2}{in} apart. Bake for \cutext{11-14}{min} until edges are set and middle looks soft. At \cutext{9}{min}, if cookies aren't spreading remove from oven, lightly smack pan on counter 4-5 times to flatten a little. Let them cool on baking sheet for 5 minutes before transferring them to a wire rack. \end{step}