After perfecting her recipe for nearly a decade, you can say Paola Velez knows chocolate chip cookies. So here's her best advice for baking your own thick and chewy chocolate chip cookies. Browned butter is essential to get the flavor that makes her cookies so popular at Kith/Kin. If your recipe calls for two cups of flour, add a quarter cup more to make the cookie more dense. Experiment with temperature in your oven to get a perfectly crunchy crust. But don’t go too high—at around 375 degrees, you could burn the chocolate and get a bitter taste. Velez adds a sprinkle of Maldon to the finished product, but if you don't have that available, any salt will do.
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