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Preheat oven to 350 degrees and have your cookie sheet ready with parchment paper.
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Important note: To get the best cookie, you must bake one batch at a time on the middle rack of the oven.
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1.In a small skillet/pan, brown 3 tablespoons of the butter until golden brown.
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This takes about 3 minutes or so.
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You will smell the nutty aroma.
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Mmmmm, it's wonderful!
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When done, pour into a large mixing bowl; scrape everything out from that pan ... you want all of that nutty flavor.
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Whisk in the remaining 2 tablespoons of butter until melted.
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2.Whisk the sugar and vanilla into the butter until well mixed.
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Whisk in the egg white.
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Make sure it is nice and smooth.
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Let the batter stand about 5 minutes and whisk again for 20- 30 seconds.
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3.Change to a rubber spatula and mix in the flours, baking soda and salt.
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Now stir in the chips.
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Let batter sit another 5 minutes.
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4.Stir batter once or twice.
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Batter will be thick.
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Take 2 teaspoons of batter, roll into balls and lay them onto parchment paper.
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Gently press each cookie with the bottom of a glass or with your palm to flatten them a little.
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You will have 12 cookies on the cookie sheet.
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If you have a 2 teaspoon cookie scoop that's great!
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It makes perfect scoops every time and is what I use to control cookie size.
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If you go to my favorite things I will tell you which one I like and where to purchase one (coming soon).
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5.Bake for about 9 minutes or until cookies are a very light brown and a little puffy.
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Turn the pan around half way through baking time.
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6.Let the cookies cool on the baking sheet for about 10 minutes (if you can wait that long).
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Bake your next sheet of 12 cookies.
