Directions

• Preheat oven to 350°F.
• In a saucepan over medium heat, melt the butter and whisk in the dry milk powder. Continue stirring until it starts to brown and give off a nutty aroma. (It may foam up. Keep stirring and it will eventually dissipate and go down.) Set aside to cool.
• In a medium-size bowl, whisk together the all-purpose flour, bread flour, baking soda, and salt.
• In a large bowl, whisk together the cooled brown butter mixture, honey, sugar, brown sugar, and vanilla. Whisk in the egg and egg yolk until combined and smooth.
• Fold in the dry ingredients until almost fully combined, and then carefully fold in the chocolate chips.
• Using a small ice cream scoop or your hands, roll out approximately 1-inch dough balls. Place them on a sheet pan lined with parchment paper (or coat the pan with non-stick spray) and slightly flatten the tops.
• Chill dough in the refrigerator for at least 30 minutes before baking.
• Bake for 7–8 minutes or until the cookie edges begin to turn golden brown.