World's Best Browned Butter Chocolate Chip Cookies

Chocolate chip cookies - a treat nearly everyone has made. Many people claim to have the trick to the best chocolate chip cookies. After countless attempts, I am here to say this is the ultimate chocolate chip cookie recipe. I use browned butter to add a complex, nutty flavor. The combination of sugars helps to create a richer profile. The addition of the almond extract brings in a flavor that brings nostalgic tears to your eyes. The combination of bread and all-purpose flour creates a texture that is both doughy and crunchy. The combination of two different chocolate chips, which are typically also different sizes, brings the whole recipe up a notch. Using all of these things together is sure to make you - and everyone you share these with - go WOW. It's a simple cookie, re-imagined.
I highly suggest making these in large fist-fulls. Don't flatten them or try to make perfectly round dough balls. Keep them big and messy - and enjoy the delicious aftermath.

Ingredients:

• 10 Tablespoons (1 stick + 2 Tablespoons) unsalted butter
• 1 cup dark brown sugar
• 1/2 cup white granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 cup vegetable oil
• 2 Tablespoons milk (room temperature)
• 2 medium eggs (room temperature)
• 1 cup all-purpose flour
• 2 cups bread flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cup semi-sweet chocolate chips
• 1 3/4 cup milk chocolate chips

Recipe:

1. Brown butter. Start by melting butter on medium heat. Turn up to medium-high for about 5 minutes (until brown and nutty smelling), stirring constantly to keep spots from burning.
2. Allow to cool in mixing bowl. In a separate bowl, whisk together both types of flour, baking soda baking powder, and salt.
3. Return to browned butter and mixer. Use a whisk attachment to whisk together the browned butter, brown sugar, and white granulated sugar.
4. While whisking, add in the vanilla extract, almond extract, vegetable oil, and milk.
5. Add in one egg at a time, still whisking.
6. Switch to the paddle attachment and slowly add in the flour mixture in four increments.
7. Stir in both types of chocolate chips.
8. Cover with plastic wrap and allow to chill in the fridge for 30 minutes to 2 hours.
9. Preheat the oven to 375 degrees. Scoop large fist fulls of dough onto parchment-lined baking sheet. Bake for 11 minutes, one batch at a time.