Mix bread flour, rye flour, salt, malted milk powder, nutmeg, and baking soda in a bowl and set aside

Melt 10 tbs of butter in pan on medium heat, continuously swirling until a toasty brown color. Keep a close eye as butter will go from browned to burnt quickly!

Add browned butter to large bowl. Add in the remaining 4 tbs of butter and stir until melted

Add both granulated and brown sugars and whisk until fully combined

Add egg and egg yolk and whisk until combined

Add in dry ingredients and fold until completely incorporated.

Fold in chocolate chips

Line two cookie sheets with parchment paper and using a scoop, portion out your dough

Refrigerate for two hours or as long as overnight. I personally recommend overnight if you can for the best flavor and to really hydrate the dough. This prevents the cookies from spreading too much.

Transfer to a wire rack to finish cooling and finish with a sprinkle of smoked salt while still hot, if using