Crisp Edge Chocolate Chip Cookies for 16

Instructions:

1. Melt butter in a saucepan over medium heat, whisking constantly until mahogany-colored bits form at the bottom and it smells nutty. Remove from heat and let cool for 15 minutes.
2. Beat the browned butter with white and brown sugars until combined.
3. Add the egg and vanilla extract, beating on medium-high until the mixture is glossy and smooth.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Slowly mix dry ingredients into the wet mixture on the lowest speed just until the flour streaks disappear.
6. Fold in the semi-sweet chocolate chips and dark chocolate chunks by hand.
7. Chill the dough for 2 hours.
8. Bake cookies for approximately 10 minutes. Midway through baking, firmly tap the baking sheet against the oven rack to collapse air pockets and create rippled edges.