Browned Butter Chocolate Chip Cookies

 

Ingredients
4 ¼ cup all purpose flour
1 tablespoon kosher salt
1 tablespoon baking soda
½ tablespoon baking powder
8 oz Churn Style Butter, browned and cooled to room temperature
8 oz Churn Style Butter, cold, cut into 1” cubes
1 ½ cup dark brown sugar, packed
1 ¼ cup granulated sugar
¼ cup egg replacer, mixed with equal parts cold water
1 teaspoon vanilla extract
1 teaspoon instant espresso powder, mixed with 2 tablespoons hot water
2 cup chocolate chunks

Instructions
In a small bowl, combine the flour, salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butters and sugars on medium speed until very smooth and fluffy.
Add egg replacer, mixing until fully incorporated. Reduce speed to low and mix in espresso and vanilla. Add half of the flour mixture and mix on low until just combined. Repeat for the second half of the flour. Add the chocolate chunks and mix until incorporated.
Portion the cookie dough into 3 oz balls and chill for at least 2 hours.
Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the cookies 2 ½” apart on the lined baking sheets.
Bake at 350°F for 8 - 10 minutes.
Let the cookies stand on their sheets for 2 minutes before transferring them to wire cooling racks.
Enjoy!