You know how some people just love a good, uncomplicated cookie? A sugar cookie or something plain and simple like that? I am not one of those people.
I like my cookies (and all my food for that matter) bursting with flavor, texture and so much goodness that it almost can’t be contained. (Almost.)
Behind the cookie.
Even the base of these cookies is complex. Instead of just softening the butter, we’re going to brown it.
Cook it on the stove top until it bubbles and foams. Then watch it closely and lovingly swirl the pan until the foaming starts to die down, brown flecks appear on the bottom of the pan and it starts to smell nutty.
Brown all your butter. Trust me.
Browned butter is one of my favorite recipe secret weapons. It takes butter (which is already delicious letsbehonest) to a whole new level with the nutty, almost caramelly characteristics.
Brown-freaking-butter. Pour brown butter on anything and I can pretty much guarantee that I would gobble it up in 30 seconds flat.
But these cookies also have extra nuttiness from the almonds, (you know, the actual nuts). Slightly bitter. slightly sweet. All-the-way melty. Wholly decadent dark chocolate chunks.
The large chunks of flaky salt sprinkled on top take the texture and the salty-sweet factor of this cookie over the top.
These cookies are so extra. But it’s completely warranted.
[cooked-recipe id=”2697″]
