From the kitchen of Joy the Baker
Here’s why these are the very BEST Chocolate Chip Cookies around.
Using butter two ways (browned and softened) helps create a chewy and crisp texture. Chewy on the outside and crisp around the edges.
Adding just a touch more than 2 cups of all-purpose flour helps maintain the not-totally-flat-and-frustrating quality of the cookie.
Brown sugar and an extra kick of molasses lend depth to the sweetness.
Dark chocolate and a touch of sea salt pair bitterness and salty tang to the sweet cookies.
They’re perfect because of brown butter, sea salt…
Makes about 3 dozen cookies.
From the kitchen of Some website I can no longer find
A delicious cookie!
From the kitchen of Pamela Anderson from "Cookies: Food Writers Favorites"
No, not that Pam Anderson. Anyway, these are delicious. I used half butter and half coconut oil which gave them great coconut undertones. They look kinda plain so you can drizzle a little melted white chocolate on top if you are going for aesthetic appeal.