Brown Butter Chocolate Chunk Cookie

Directions

• Make the brown butter:
  Melt the butter in a light-colored pan over medium heat.
  The butter will melt, then foam. Keep stirring or swirling the pan.
  After the foaming stops, the milk solids will start to brown and fall to the bottom.
  You’ll smell a nutty, toasty aroma — that’s your cue!
  As soon as the butter turns deep golden and the milk solids are a rich brown, remove it from the heat. It can burn quickly!
  Pour it into a heatproof bowl to stop it from cooking further.
• In a large bowl, combine the brown sugar, white sugar, espresso powder, salt, and baking soda.
• Once the browned butter has cooled to room temperature, pour it into the sugar mixture and stir until well combined.
• Add the eggs, one at a time, stirring until fully incorporated.
• Add the flour and mix gently with a spatula until just combined—do not overmix.
• Fold in the chopped chocolate.
• Cover the bowl and refrigerate the cookie dough for 30 minutes.
• After chilling, shape the dough into cookie balls.
• Place the cookie balls in the refrigerator and let them rest for 48 hours to develop flavor and texture.
• Preheat the oven to 160°C and bake the cookies for 16 minutes.
• Remove the cookies while they are still soft in the center; they will firm up as they cool.