TIME: 20 minutes + cooling

Yield 32 cookies

1 ¼ cup - All Purpose Flour 

⅛ tsp -  Baking Soda 

½ tsp - Baking Powder

1 tsp - Kosher Salt

½ cup -  White Sugar

½ cup - Dark Brown Sugar

½  cup - unsalted butter

1 large eggs + 1 egg yolk

2 tbsp - Mole Negro Starter

1 cup - Dark Chocolate Chips

1. Place the butter in a small sauce pan and turn on to high heat. Once melted, stir the butter until  it becomes aromatic and golden brown, about 5 minutes. Once browned, remove from the heat and pour into a container to stop the cooking process. Add into the butter the mole starter and mix until dissolved. Place into a refrigerator to chill.
2. Preheat an oven to 375 degrees. In a large bowl, add the flour, baking powder, baking soda, and quickly whisk together all the ingredients. 
3. In a separate bowl, add both white and brown sugar and mix. Once the browned butter has cooled and thickened (not solid), add it to the sugar and mix thoroughly with a spatula until everything is combined. Add in the eggs and mix once more. Once mixed, add this to the flour mixture and knead together until there is no more visible flour. The dough should be slightly sticky. Add in the chocolate chips and mix one more time.
4. Using a spoon or scoop, place about a tablespoon's worth of cookie dough onto a baking sheet lined with parchment, approximately 1 inch apart from each other. Place into the center of the preheated oven and bake for 8-9 minutes. Once baking, remove the cookies from the oven and let them cool for 10 minutes before serving. 

Note: Finished cookie dough can be scooped and frozen to bake at a later time.