BROWN BUTTER CHOCOLATE CHIP COOKIES

Let's go back to 2012 when I was attempting to perfect the ultimate chocolate chip cookie. At the moment, I was living in Washington, D.C., and my whole life outside of work consisted of baking my heart out. It took me months to figure out the right proportions of butter, brown sugar, and, of course, chocolate.

I was sick of making homemade chocolate chip cookies that were too crispy and bland, like the bland Tollhouse variety. I needed a chewy, delectable, melt-in-your-mouth core that would transport me to heaven in just one taste. However, I wanted a somewhat crisp edge that would stick together when dipped in a large glass of milk. If you get what I'm saying? People, cookie perfection isn't simple.

Ok, it's been almost 7 years since I made these brown butter chocolate chip cookies, so I thought a video tutorial was in order (along with a note to make these cookies as soon as possible!). They will still be my pick. Especially if you want to go all out and stuff them with Nutella.

TO MAKE THESE COOKIES, YOU'LL NEED THESE INGREDIENTS:

– 250 grams.Of semisweet chocolate chips.

– 230 grams.Of unsalted browned butter.

– 200 grams.Of Canteen blend flour.

– 100 grams.Of granulated sugar.

– 100 grams.Of brown sugar.

– 50 grams.Of blanched almond flour.

– 40 grams.Of GF oat flour.

– 2 large eggs at room temp.

– Vanilla extract, use a small spoon.

– A little pinch.Of ground nutmeg.

– A pinch.Of kosher salt.

– 1 small spoon.Of baking soda.

DIRECTIONS: