Now y’all wanna do a ******* cookie exchange here?
They are brown butter chocolate chip cookies with fleur de sel flakes sprinkled on top. Sub some of the regular sugar with dark brown sugar to keep them soft and get a hint of that molasses sweetness.
And GTFO with those semisweet chocolate chips. I only use Ghiradelli or Valhrona because they don’t have bull**** stabilizers in them.
If I’m feeling a little frisky, I’ll do half chocolate chips, half heath bar toffee bits. Otherwise, I don’t **** with a classic.
And of course, I have quality thick, gold baking sheets that don’t warp and ensure my cookies cook evenly in my calibrated ovens. I know what I’m doing.