CHOCOLATE CHIP COOKIES

Start by browning unsalted butter. Once brown, place in a measuring cup and refrigerate for 1 hour or until it’s re-solidified.

In the bowl of a stand mixer, add the butter along with white sugar and brown sugar. Mix well to combine.

Next add cold eggs to the mixture, and mix to combine.

In a separate medium bowl, whisk together all purpose flour, kosher salt, baking soda, and cinnamon.

Add half of dry ingredients to the stand mixer, mix to combine, and then add the other half of the dry ingredients. This helps keep your gluten down.

Add your chocolate chips, stir just until everything is well combined and remove dough from mixer. Place in a bowl and refrigerate for at least an hour or as long as 2 days.

Optional: You can toast some nuts and add those to your cookie dough as well.

Roll your cookie dough into balls and then break in half and set on cookie sheet. This will help give the cookies a rustic look. Bake in a 350°F oven for 12-17 minutes or until they’ve reached your preferred doneness. Top with a little bit of sea salt.

Let cool for a few minutes, serve and enjoy.