Pick your
favourite.

Slow-browned butter cooked until nutty and caramel-toned, mixed with deep brown sugar, cane sugar, farm-fresh eggs, vanilla bean paste, and unbleached flour. Studded with dark chocolate chunks and finished with flaky sea salt. Soft middles, crisp edges. 6 cookies per box.

European-style butter creamed with pure cane sugar, finished with Madagascar vanilla bean paste and coarse sanding sugar on top. Lightly crisp, barely soft in the center. Simple on purpose. A dozen per box.

My brown-butter chocolate chip dough — unbleached flour, brown sugar, cane sugar, farm eggs, vanilla — wrapped around a chilled Nutella centre (hazelnut, cocoa, milk). Dark chocolate chunks throughout, sea salt on top. Best slightly warm, when the hazelnut is still soft. A dozen per box.

House-ground pistachio butter — raw Sicilian pistachios, a touch of wildflower honey, sea salt — folded through brown-butter dough with dark chocolate chunks. Topped with crushed pistachios for a green-flecked finish. Rich, nutty, just-sweet-enough. A dozen per box.