Brown butter chocolate chip cookies🍪

Brown butter chocolate chip cookies🍪 This is one of my go-to cookie recipes from Handle The Heat.
This recipe makes me 20-25 large cookies:
“Toast” 1 cup (227 grams) of unsalted butter in a small pan on the stove until it browns. Pour that into a large bowl and add:
1/2 (100 grams) cup granulated sugar
1 1/4 cups (250 grams) lightly packed dark brown sugar.
Set this butter and sugars mixture aside to cool down while you prepare your dry ingredients.
In a separate small bowl, mix together:
1 1/2 cups (190 grams) all-purpose flour
1 cup (127 grams) bread flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
Now back to your large bowl of butter and sugars, crack in 2 large eggs plus 1 egg yolk, at room temperature. And add 2 teaspoons of vanilla. Mix in your dry ingredients.
Finally, add your chocolate. I’m going to leave you creative liberty with the chocolate type(s) and amount(s), but I do about 1 cup of semisweet chocolate chips and about 1/2 cup of milk or dark chocolate chunks.
Portion and bake on a parchment lined baking sheet at 350°F for 14-16 minutes if frozen or 11-13 minutes if room temperature.
Google “handletheheat brown butter chocolate chip cookies” if you need more recipe details.