Chocolate Chip Cookies, (Salty and Buttery) Recipe. SEE NOTE.

NOTE: This is a fund raiser for a local animal rescue. The $2.50 is for the recipe only. It is offered on the honour system. I realize anyone anywhere can copy it. BUT. A LOT of effort went into providing what I consider the best. The donation goes to a really good cause and I hope you will consider donating. I explain why here:
I made numerous recipes to come up with this one...the one I consider the best. I have tested and have had others test.... I am told my muffins are the best they ever tasted! Donation will go to Romina of Fuff Fuff Fuff Wild Bird Sanctuary ( see her Instagram here) . Romina has opened a sanctuary just outside Markdale for injured animals ( started with birds.... hopes to expand when she can afford, to all injured wild animals). Payment of the $2.50 is voluntary, but will REALLY help. Romina is struggling to pay for all this herself .For the cost of a cup of coffee you can help save an animal's life.

ALSO. If you are in the Markdale/Flesherton area I ask you to buy your baking supplies from me.... unlike items that can sit on the shelf for months, I always pick up fresh from my wholesalers... and fresh is important for optimum results. AND. You help me support various animal charities. REMEMBER. As explained here, I give a coupon for 100% of your Flourpower purchase, including the $15 shipping towards anything in my main gems and jewelry section!

If you want muffins made ready for you to eat, please check out Muffin of the Week here.

RECIPE:

You will need:

225 grams of unsalted butter
220 grams of dark brown sugar
100grams of granulated white sugar
190 grams of hard bread flour (note: if you do not have hard flour, you can substitute all purpose (285 total). Hard flour just makes a little more chewy)
95 grams of all purpose flour (see not above)
140 grams of 70% chocolate, roughly chopped
100 grams of semi sweet chocolate chips
2 teaspoons of kosher salt
1 teaspoon of baking soda
1 large egg, room temp
1 extra egg yoke
30 grams of milk
2 teaspoons of vanilla extract
Vancouver Island Sea Salt for top... (or Kosher salt if you do cannot get)

1) Melt the butter in a small pot over low to medium low heat, stirring starts to brown slightly. Remove from hat and allow to cool

2) In large bowl, mix flour(s) salt and baking soda

3) In another bowl, ( stand mix bowl if you have one) mix the cooled browned butter, the sugars and beat until airy and creamy ( 3 to 4 minutes on medium speed with a stand mixer) Add the eggs and beat for another minute. Add the milk and vanilla and beat for 30 sec.

4)mix dry with the wet until just combined...do not overmix. Stir in most of the chocolate chips ( leave a few to add to top of cookies) Cover with saran wrap and place in fridge overnight

5) Preheat oven to 350. on a baking sheet covered in parchment paper use large scoop to add the dough, leaving 2 inches between. Bake for 10 to 15 minute until golden brown and immediately sprinkle with salt, Allow to cool on sheet for 5 minutes then place on cooling rack. Bake as many as you ant at this time. Freeze any remaining dough in airtight container (I use freezer bag with air removed.. you can remove air with drinking straw just as you close last part of bag zipper