"Brown Butter Chocolate Chip Cookies"

Ingredients

19818⅓ g flour
360⅓ g bicarbonate of soda
252 3/13 g baking powder
216⅕ g fine sea salt
13332⅓ g butter, cold and cut into cubes
9368⅔ g caster sugar
11530⅔ g dark brown sugar
72 1/15 large eggs, Large = 60g
12972 g dark chocolate, 70% chopped
72 1/15 flaky sea salt

Method

Whisk the flour, bicarbonate of soda, baking powder, and fine sea salt together in a medium bowl. Set aside.
Brown 80g of the butter. Remove from the heat and weigh out 55g
Add 105g of cold butter into a bowl and pour the hot brown butter over the top.
Mix for 1-2 minutes until the cold butter has melted and it forms a smooth paste.
Tip in both sugars and beat for 2 minutes until light and fluffy.
Scrape down the bowl and add the eggs, beating for 30 seconds to mix.
Sift in the dry ingredients and mix for 20 seconds on low speed until there are just a few dry bits remaining.
Add the chopped chocolate and mix until there are no dry ingredients remaining.
Sift in the dry ingredients and mix for 20 seconds on low speed until there are just a few dry bits remaining.
Add the chopped chocolate and mix until there are no dry ingredients remaining.
Scoop the dough onto a sheet of cling film and shape it into a rough rectangle.
Wrap tightly in the cling film and chill in the fridge for 6-24 hours.
When ready to bake, preheat the oven to 175°C (155°C fan/345°F/Gas 4) and line a large baking tray with baking parchment
Cut the chilled cookie dough into 65g pieces, then use your hands to shape them into 15 rough balls
Sprinkle some flaked salt on baking parchment lined tray and add ~5/6 dough balls.
Bake for 15 minutes
Remove from the oven and use a large round cookie cutter to rotate and shape into circles
Leave to cool for 10 mins on the tray before carefully lifting them onto a wire rack to cool for at least 20 mins
Repeat steps 7-9 with the remaining two batches of cookie dough.