Wednesday, September 12, 2012

Sea-Salt Brown Butter Chocolate Chip Cookies

Whenever I get a big craving for sweets, my go-to treat is a chocolate chip cookie. They're easy, and a crowd pleaser, which makes them easy to give away (so I don't end up eating them for days). 

I'm on a quest to find the best recipe out there!

Adding browned butter to cookies gives them a delicious, warm nutty taste. When people take a bite of these cookies they say, "These are good..." and then the flavor of the butter seeps in, "Wait...these are really goooooood." That's the power of browned butter it turns "good" cookies, to "goooooood" cookies. The sprinkle of sea-salt opens up the flavors, helping achieve that perfect sweet-to-salty ratio everyone craves. 

Brown Butter Chocolate Chip Cookies

Yields 2.5 dozen

·       1 cup (2 sticks) unsalted butter
·       ½ cup sugar
·       1 cup brown sugar
·       2 eggs
·       1½ tsp vanilla
·       2½ cup all-purpose flour
·       1 tsp baking soda
·       ½ tsp salt
·       1 cup semi-sweet chocolate chips
·       sea salt

    1. Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Let cool. *
    2. Preheat oven to 375 degrees. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the eggs one at a time, mixing well after each. Add the vanilla.
    3. Mix in the flour, baking soda, and salt until just combined. Add the chocolate chips and mix until incorporated into the dough.
    4. Scoop 1-inch balls onto baking sheet with a cookie scoop, flatten with a spatula, grind fresh sea salt over dough and bake for 10-12 minutes, until edges are just beginning to brown. Cool on a wire rack, serve with a glass of large milk and enjoy!

*Browning butter tips: Put the butter in a large saucepan on medium heat. It will bubble, and get foamy. As it browns it will give off a delicious, distinctive nutty smell. The whole process takes about 8-9 minutes. Afterwards, place the saucepan in the fridge for an hour or two so the butter can solidify. This tutorial can help. 

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