To brown the butter melt it in a saucepan over medium heat. Gently swirl it from time to time until it develops an aroma and turns golden. You’ll notice it becoming foamy with cracking and popping sounds. Once the crackling stops and brown bits form at the bottom (around 2 to 3 minutes) take it off the heat. Transfer it to a mixing bowl. Add the sugars and give it a stir. Let it cool completely.

For preparing the dry ingredients combine all-purpose flour, bread flour, baking powder, baking soda and fine sea salt in a medium sized bowl.

Now let’s incorporate the wet ingredients. To the mixture of browned butter add eggs, egg yolk and vanilla extract. Mix them together until well combined.

Gradually add the flour mixture to the wet ingredients while stirring enough to combine everything. Then fold in both chocolate chips and chocolate baking wafers.

It’s important to chill the dough. Wrap it tightly with plastic wrap. Refrigerate for at least 24 hours but no more than 72 hours. Allow the dough to slightly soften at room temperature until it becomes scoopable.

Meanwhile, preheat your oven to 350°F (175°C) while also lining your baking sheets with parchment paper.

Take the dough. Divide it into balls that are about the size of 3 tablespoons. Place these balls on the baking sheets making sure to leave around 3 inches of space, between each one to allow for spreading while they bake.

Put the baking sheets with the dough in the oven for 11 to 13 minutes. Until you notice that the edges of the cookies have turned a lovely golden brown color. Once baked let them cool on the baking sheets for 2 minutes before transferring them onto wire racks to cool down completely.

Now that your Brown Butter Chocolate Chip Cookies are done it’s time to savor their qualities. Take in the aroma of nuttiness, enjoy their combination of textures and relish in every bite filled with rich premium chocolate goodness.