I would like to say that I brown all of my butter and the trick to the dough not being gritty due to the browned (and dare I say slightly burned butter!) is to add in at least 1 teaspoon of avocado oil or a neutral oil. Every single solitary person who eats my cookies asks me how the heck I make them that good. Eating is subjective and to me, the overly browned butter adds a unique and delightful flavor to the batte...

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