A pinch of nutmeg and a sprinkling of salt amplify the butterscotch-y flavor of these chocolate chip cookies, while a blend of milk and dark chocolate chunks provides alternating bites of creamy sweetness and bitter intensity. You can bake the cookies until they're golden brown and crunchy, but I prefer to pull them while they're still a wee bit pale so they stay soft and fudgy, crisp only around the very edges.

Though these chocolate chip cookies are best enjoyed warm, they can be kept for up to two days in an airtight container at room temperature.

Reprinted from BraveTart: Iconic American Desserts with permission from W. W. Norton.