2 sticks unsalted butter
2 cups all-purpose flour
1 tsp baking soda
1 tsp Sel Gris
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 tsp Natural Hazelnut Flavor
1 tsp Tahitian Cookie Vanila

Everything about this cookie dough makes us happy: roasty, toasty notes from the browned butter, rich Hazelnut flavor and a satisfying salty crunch from Sel Gris. Whip up a batch or two and tuck it in the freezer. It’s the perfect base of lots of mix-ins…dark chocolate chips, toffee bits, crushed malted milk balls or walnuts. The possibilities are endless!


1.Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly.
2.Meanwhile, whisk flour, baking soda and Sel Gris in a medium bowl.
3.Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low; add dry ingredients and beat just to combine.
4.These cookies are delicious on their own. Mix-ins are yummy, too. We love dark chocolate chips or crushed malted milk balls.
5.To freeze these as individual cookies, we suggest incorporating the mix-ins then scooping 2 Tbl balls onto sheet pans. Freeze the cookies on the pans, then move them to a zip top bag. Use frozen cookie dough balls within 6 months.
6.You can also refrigerate the dough in a bowl or zip top bag. Add in the mix-ins to the batch of cookie dough when you're ready to bakd.

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