Jumbo Browned Butter Chocolate Chip Cookies

Step 1: Sift together the flours, baking soda, baking powder and salt into a small bowl. Set aside.

Step 2: Place 1/2 cup cold butter in a small skillet, cook over medium heat stirring continuously with wooden spoon until browned (this won't take long, butter must be browned!) Cool until about room temp.

Step 3: Using a mixer fitted with paddle attachment, cream the 3/4 cup soft butter and sugars together until very light, about 5 minutes. Mix in the cooled brown butter. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in gently on low speed incorporate them.

Step 4: Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

Step 5: When ready to bake, preheat oven to 350 degrees. Line a baking sheet with

Step 6: Parchment paper or a nonstick baking mat. Set aside.

Step 7: Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

Step 8: Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.