I ran out of chocolate chips, so I improvised and added holiday M&M's to make up the difference. I rested the dough in the fridge overnight to amp up the browned butter flavor, but if you do this, be sure to take the dough out to bring up to room temperature otherwise the dough will be too stiff to work with. The key for a flat(er) cookie is the pan banging, do it twice or even three times throughout the bake time.
