Upgraded Toll House chocolate chip cookies

Brown half a cup of butter gently in a small saucepan over five to ten minutes, reducing the heat or swirling it as the milk proteins separate and brown.

Off the heat, add just under 23 grams of ice and mix; this adds the water back and prevents the milk solids burning from carryover heat.

Let it set to the texture of room temperature softened butter, in the fridge if it will not solidify on its own.

Whisk 100 g all-purpose flour, 40 g bread flour, half a teaspoon each of baking soda and kosher salt until homogenous.

Beat the brown butter with 75 g granulated sugar and dark brown sugar, the extra half egg yolk and half a teaspoon of vanilla until fluffed and latte brown.

Chop a semi-sweet chocolate bar into big chunks and into fine shavings, and mix both in with the chocolate chips; the shavings emulsify into the dough and create streaks of chocolate.

Bake a little less time than the standard recipe.

Variation: chill the dough 90 minutes before baking for more colour variation, more height and a bakery-level texture.

Variation, level six: age the same dough three days in the fridge. Moisture evaporates, the flour fully hydrates for a fudgier meltier core, and the flavours develop; it spreads better and bakes darker. Even one night has a pronounced effect.