Deluxe chocolate chip cookies

Makes about 6 large cookies

24 hrs + 20 min (mostly chilling)

Large, fudgy-centered cookies with crisp edges, made with browned butter, two chocolates, and a long chill.

prepPreheat oven to 350°F / 175°C
prepLine baking sheet with parchment paper
2 ½ sticks / 285 g unsalted butter	Brown butter over medium heat	Pour into mixer bowl, add ice cube to cool	Add sugars, whisk 3 min until incorporated	Beat in eggs & yolk one at a time, 15 sec each	Beat in vanilla & almond extracts	Switch to paddle, sift flours with baking soda & salt, beat on low until just combined	Fold in both chocolates	Cover & refrigerate 24–72 hrs	Form into 90 g balls, flatten to 2.5 in diameter & 1 in thick, top with flaky sea salt	Bake 350°F / 175°C, 14–16 min, rotate halfway	Cool on wire rack
1 ice cube
375 g light brown sugar
125 g / ¾ cup white sugar
2 large eggs
1 large egg yolk
1 tablespoon vanilla extract
½ teaspoon almond extract
240 g / 2 cups cake flour
240 g / 2 cups bread flour
1 ½ teaspoons baking soda
1 ½ teaspoons kosher salt
300 g milk chocolate feves or bars, roughly chopped
300 g dark chocolate feves or bars, roughly chopped
Flaky sea salt

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