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Cut butter into pats, melt at low temp (~7-10min). Once completely melted, turn up to medium. Once bubbles are piling up on themselves, stir with silicone brush. When you smell nuts (~275F), take off heat and transfer into heat safe bowl to prevent burning
Add light brown and white sugar to mixer. Add brown butter with brown bits. Mix with paddle on low speed until comes together
In separate bowl, mix 310g Bread Flour, 3g Milk Powder, 6g Kosher Salt, 5g Baking Soda
In another bowl, mix egg + yolk, 7g vanilla, and 45g Water. Stir until incorporated
Turn speed up on mixer. Add wet ingredients slowly
Add dry ingredients in 3 batches. Drop to stir and add chocolate chips
60g per cookie, on sheet pan. Refrigerate for at least 12 hours before baking
Preheat 375 degree oven, 5 cookies per tray. Top with finishing salt. Straight from fridge to oven. Rotate pans 6-7 min in. Bake 7-8 min