1. Brown butter. It gives it a delicious nutty caramelized flavor, so good.
2. Two teaspoons of cinnamon. More than I've ever put in any cookies I've made, and it gives them such a good zip.
3. Tons of chocolate chips. She said I cup, I used about 2-2.5. I recently decided that there is nothing worse than a bite of a chocolate chip cookie with no chocolate chips in it. What's the point?!
I used a combo of milk, semi-sweet and mini semi-sweet chocolate chips, because that is what I had in my cupboard. I baked as directed, but I used my silpat, so I baked them for the full 12 minutes. They were perfect. Cooked through, but not dry or crunchy. Chewy throughout and soft, aka my favorite.
|Brown butter and sugars|
|Perfect little chilled dough balls.|
|He probably would have been delicious raw too, but I resisted.|
|They are so thick!|
|Look at all those chips!|
|I stopped mid-bite to take pictures. Yeah, that's called self control.|