NEW RECIPE FOR BAKING!

GUYS I FOUND A RECIPE AND I WANNA SHARE IT

1. Cut the butter into even-sized pieces to ensure it melts evenly.
2. Place the butter in a medium-sized, light-colored saucepan (a light color allows you to monitor the color change better).
3. Heat the saucepan over medium heat.
4. As the butter melts, it will begin to foam. Stir occasionally with a wooden spoon or whisk.
5. After a few minutes, the foam will subside, and the butter will start to turn a golden brown color. You will notice brown specks forming at the bottom of the pan. These are the milk solids toasting.
6. Keep a close eye on the butter, stirring frequently. The color will deepen to a rich brown, and you’ll notice a nutty aroma.
7. Once the butter reaches a deep brown color and has a nutty fragrance, remove the saucepan from the heat to prevent it from burning. The residual heat will continue to cook the butter slightly, so it’s crucial to take it off the heat at the right moment. Set a side.
8. Preheat your oven to 350°F (175°C) 
9. In a separate bowl, whisk together the flour, baking soda, and salt.
10. In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined.
11. Add the eggs, mixing well and stir in the vanilla extract.
12. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
13. Gently fold in the chocolate chip
14. Cover the cookie dough and refrigerate for at least 30 minutes.
15. Using a bread knife, cut the croissants in half, but make sure they remain attached.
16. Open up the croissants. Use a small ice cream scoop to scoop out the cookie dough; each scoop should be about 1 tablespoon. Alternatively, you can eyeball it. I use 3 tablespoons of dough to stuff each croissant.
17. Using your hands, slightly flatten the cookie dough.
18. Close the croissants over and top them off with about 1 1/2 to 2 tablespoons of cookie dough.
19. Place the croissants on a baking tray lined with parchment paper and bake them at 350°F (175°C) for 10-13 minutes.
20. Let them cool for at least 10 minutes before transferring them to a wire rack to cool completely.
21. I sprinkle mine with some flaky salt and a dusting of powdered sugar. Enjoy!