1 cup bread flour
3/4 coup all-purpose flour
2 teaspoons kosher salt (or 1 1/2 teaspoons of table salt)
1 teaspoon baking soda
1 cup (two sticks) unsalted butter
1 cup dark brown sugar packed
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1/2 cup semisweet chocolate chips
4 ounces dark chocolate (chopped)
Preheat oven to 350
In a medium bowl, sift together flours, salt, and baking soda. Set aside.
Put butter in a pan and cook until melted and the fat solids brown. It should look like a toasted brown color and smell nutty.
Pour into a heat proof bowl and set aside until room temperature.
In a larger bowl, and when butter is room temperature, add the sugars, butter and vanilla. Use a hand mixer to mix for about a minute.
Add egg and egg yolk and mix to combine.
Add dry ingredients about a third at a time.
Fold chocolate chips and chunks into the batter.
If you can, use wax paper to make rolls of cookies (like the pre-made Tollhouse ones) and refrigerate for about an our or overnight (even better) and then cut into about an inch rounds. If not, you can bake them right away, but they may spread a bit more. Bake for about 8-14 minutes depending on how big you make them. Two inch round by 1 inch think are about 8 minutes.