It is very rare for me to share an already published recipe (mostly because I gave up on following recipes years ago, and now consider it an occupational hazard), but this winner is recipe perfection and should not be tinkered with.
My friend Marcus made a batch of cookies this weekend, and they were exquisite. To make the chocolate chip cookies, you must first brown the butter – a brilliant step leading to a toffee-like flavor and a crispy-chewy flavor balance typically only achieved in professional pastry kitchens. They are superb.
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