Making another batch of brown butter pecan chocolate chip cookies. Why is this the last one you ask? Because out of 6, I already ate one, and the other 4 are currently taking a roughly 300km trip in a parcel for the sheer sake of finding out how well you can deliver cookies through the mail. A little trick for baking those? Store them in the freezer and pop them directly into the oven, so they stay nice and thick and you get a great contrast of crunchy crust and chewy interior.
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