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Brown Butter and Sea Salt Chocolate Chip Cookies

Brown Butter and Sea Salt Chocolate Chip Cookies
Adapted from Martha Stewart and Joy the Baker
Makes 2 ½ to 3 dozen

1 cup (2 sticks) unsalted butter, room temperature, divided
1 ¼ cup packed light brown sugar
1 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon molasses
1 tablespoon vanilla extract
1 ½ cups plus 1 tablespoon cake flour
1 ½ cups bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons salt
½ cup semi-sweet chocolate chips
1/3 cup semi-sweet mini chocolate chips
¾ cup chocolate chunks
2 teaspoons sea salt, for sprinkling

1. In a small saucepan, heat ½ cup (1 stick) of butter over medium heat. Melt, swirling occasionally, until butter turns a dark golden amber color and smells fragrant and nutty. Remove from heat and allow to cool to room temperature.
2. In a medium bowl, sift together cake flour, bread flour, baking powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer, cream remaining ½ cup (1 stick) of room temperature butter with brown sugar until lightened in color and fluffy, about 3 minutes. Add cooled brown butter and granulated sugar and beat until combined and fluffy, another 2 minutes. Add egg and egg yolk, one at a time, beating well after each addition. Add vanilla and molasses, beating until combined. Gradually add flour mixture until just incorporated. Fold in chocolate chips. Cover dough with plastic wrap and chill in refrigerator at least 30 minutes, up to overnight.
4. Preheat oven to 350F. Line baking sheets with parchment paper or silicone liners; set aside.
5. Using a heaping tablespoon or a 1-inch cookie scoop, roll dough into balls. Place dough on prepared baking sheet two inches apart and flatten slightly with your hand. Sprinkle dough with a pinch of sea salt. Bake, rotating pans halfway through, until golden brown, about 14 to 16 minutes. Let cool on pan for 5 minutes before transferring to a wire rack to cool completely.

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