There are a lot of chocolate chip cookie recipes out there. I know — I’ve tried more than I can count. Some too cakey, some too flat, some promising chewy but turning crisp by day two. This one? This is the one I keep coming back to. It started with brown butter. That moment in the pan when the butter foams, then turns golden, then suddenly smells like toffee and toasted hazelnuts — that’s the first sign this cookie’s going to be special.