Brown Butter-Overnight Chocolate Chunk Cookies

Directions

1. Put butter in a medium microwave safe bowl and cover with a microwave safe plate. Heat for about 8 minutes or until the butter is deep brown, and smells nutty. It will get loud. Once browned, pour butter into a small bowl with the ice, trying not to leave any browned milk solids behind. Place small ice bowl in the freezer and remove once butter is warm (not hot) to the touch, about 15 minutes.
2. Combine butter and sugars in a large bowl. Stir with wooden spoon until homogenous, about 2 minutes. Add the egg and vanilla into the butter mixture and combine, about 1 minute.
3. Add bread flour, all-purpose flour, nonfat milk powder, kosher salt, baking powder, and baking soda to the butter mixture. Gently fold until a few dry ribbons remain. Add chopped chocolate. Mix until just evenly distributed.
4. Portion 2¾-ounce (80 grams) scoops (no scale? 1/3 cup works) onto a baking sheet. Wrap baking sheet with foil or plastic wrap, and allow to rest for 24-72 hours in the refrigerator or freezer.
5. Preheat oven to 375°F (190°C/Gas Mark 5). Line two baking sheets with parchment paper. Place six cookies on about two inches apart. Sprinkle the salt on the cookies, half teaspoon per baking sheet. Place in the oven for 12 to 14 minutes, or until the outer rims of the cookies are browned, and the center is barely kissed by a little browning.
6. Remove the baking sheet from the oven and place it on a cooling rack. Repeat salting and baking for remaining dough. Cool to preferred temperature.