she calls for melted butter so you should brown it on the stove if you like/have time i also use flaky sea salt instead of regular baking salt
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Apr 25, 2024

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sally never disappoints! the keys are: using chopped chocolate, browning your butter, and letting your cookie dough chill in the fridge. chopped chocolate creates amazing pools of melty chocolate, brown butter adds a depth of flavor, and chilling the dough keeps the inside soft while the outside gets crispy
Feb 26, 2024
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My everyday recipe is by Preppy Kitchen. If I have time I like to brown the butter first. The biggest tip though is to let the cookie dough sit in the fridge overnight before baking. I know that sounds impossible but there is science behind it and the difference is huge. Here's Kenji Lopez from the Food Lab's explanation on why: "An overnight rest allows enzymes to break down large carbohydrates, enhancing the caramelization and browning process the next day to help the cookies develop deeper flavor." Godspeed good luck on the cookies 🫑
Apr 15, 2024
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........ from broma bakery we use half milk choc and half dark choc and it's the best thing. crystalised salt is a MUST.
Apr 25, 2024

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