Double butter chocolate chip cookies

Beat the cold unsalted butter with the sugar and brown sugar on high in a stand mixer for two to five minutes, until light and fluffy.

Add the egg and beat until light, fluffy and creamy, then scrape the bowl down.

Combine the flour, kosher salt and baking soda in a separate bowl, add to the butter mixture and mix on medium-low until no dry patches remain.

Mix in the chocolate until evenly distributed.

For the double butter version, use eight ounces of butter and beat it with the sugar a little longer to keep the emulsion. The dough comes out light and creamy, like whipped butter.

Scoop two ounce portions onto a parchment lined sheet.

Refrigerate an hour, then bake at 375F for 12 to 15 minutes.

Baking at 325F for a few extra minutes melts the dough more slowly so it sets sooner and bakes up crispier and lacier.

For the browned butter version, cook a pound of butter over medium heat until the milk solids separate and brown, pour into a heatproof receptacle and refrigerate until solid.

Cut the solid browned butter into manageable pieces and proceed as usual, adding butterscotch chips, chopped almond toffee chocolate, pretzels, peanut butter breakfast cereal and caramel popcorn with the chocolate.

Scoop onto a parchment lined baking sheet, wrap in plastic and refrigerate three nights to dry the dough out and age it.

Bake at 350F for about 12 minutes, until soft in the middle but set and lightly browned at the edges.