Brown the butter.
Melt the Guittard 64% baking bar.
Bloom the Hershey’s Special Dark cocoa and Café Bustelo together in hot fat.
Coat the semi-sweet chocolate chips in flour + salt.
Rest batter 20–30 min before baking.
Bake at 350°F for 22–26 min.
Pull when center looks underdone.
