• 1/ 2 cup brown butter
• 1 stick unsalted butter, at room temperature
• 1 1/ 2 cups dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/ 4 teaspoon baking soda
• 2 tablespoons instant espresso powder
• 1 teaspoon kosher salt
• 3 tablespoons cocoa nibs
• 3 ounces dark chocolate chunks, There are lots of 2 ½ oz chocolate bars on the market, just go for good quality and break into random shards
• 2 1/ 2 ounces white chocolate chunks
• Flaked sea salt, to finish

Method

• Step 1

  In a pot over medium heat, brown 1 stick of unsalted butter until it’s a deep golden color. Once it’s nutty smelling, turn off the heat and let it sit for at least 20 minutes until slightly cooled but still liquid. While it sits, combine the flour, baking powder, baking soda, espresso powder, kosher salt and cocoa nibs in a mixing bowl and whisk to combine. Set aside.

• Step 2

  In a large mixing bowl combine the brown butter (including the little browned bits on the bottom of the pan) with 1 stick room temperature butter. Cream together with a wooden spoon, adding the brown sugar and beating by hand until very fluffy.

• Step 3

  Add the eggs and vanilla and stir vigorously to combine. Add the dry ingredients to the butter and egg mixture and fold together until uniform.

• Step 4

  Mix in 2 1/2 ounces of the chocolate chunks into the dough, portion into 2 ounce scoops and chill for at least 8 hours.

• Step 5

  Preheat oven to 350ºF and line a baking sheet with parchment. Top each cookie with remaining 1/2 ounce chocolate chunks. Bake on prepared sheet spaced 3” apart until golden brown, about 16 minutes- finish with flaky salt and serve immediately.