I felt the need to make a classic cookie, but with a couple of tweaks.  So, I decided on milk chocolate chip cookies, with brown butter and finely ground macadamia nuts. 

Some tips – remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I like to chill the individual mounds of dough to ensure they stay puffy, but you don’t have to.  And, preheat your oven before baking.

• Ingredients list
• 1 cup butter, browned
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 3 cups flour
• 1 tsp baking soda
• 1 tbs cornstarch
• 1 tsp salt
• 1 cup milk chocolate chips
• 1/2 cup finely ground macadamia nuts

Directions – to brown butter, place 2 sticks in a fry pan and heat over medium heat until small brown specs appear, stirring occasionally.    This might take 10 minutes.

Place brown butter in a bowl and let cool down 10 to 15 minutes.  Add sugar and brown sugar.  Mix in eggs and vanilla.  Blend in dry ingredients.   Stir in chips and nuts.  Scoop out 1/4 cups dough.  Chill a few hours. When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.Stagger cookies on sheet. 

Bake 10 to 11 minutes, no longer.  Cool completely.  

Store in covered container. 

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