There's really nothing better than a warm, gooey chocolate chip cookie.
My recipe starts with brown butter for a rich and nutty flavor, then uses a few different types of flour to get a better chewiness, and even a few different types of chocolate for improved texture and flavor.
I finish them with a touch of flaky salt and some vanilla ice cream.
The first secret to a perfect chocolate chip cookie is browning your butter.
Fire up the heat.
I like to look to make sure my flame is set to exactly medium high.
Okay, great.
And then get a rubber spatula and constant movement.
Don't let any part of that butter sit in the pan for too long.
What you're basically doing when you're making brown butter is activating that butter.
