Not your everyday chocolate chip cookies, flavored with brown butter and a sprinkling of sea salt.
Course Dessert
Cuisine American
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Total Time 25 minutesmins
Servings 30cookies
Calories 207
Author Annalise Sandberg
Ingredients
1cupunsalted butter(236 grams)
1/2cupgranulated sugar(100 grams)
1cuppacked light or dark brown sugar(215 grams)
2large eggs
1teaspoonvanilla extract
2 1/2cupall purpose flour(300 grams)
1teaspoonbaking soda
1/2teaspoonsalt
2cupssemi-sweet chocolate chips(1 lb, 450 grams)
Coarse salt, for sprinkling (optional)
Instructions
In a medium saucepan over low heat, melt the butter. Once melted, continue to cook until it turns golden brown. Swirl the pan occasionally if needed so that it browns evenly. Watch it fairly closely, as it can go from brown to burned quickly. When the color has turned golden, small flecks speckle the butter, and it has a nutty aroma, remove from heat and poor into a shallow dish. Chill in the fridge until it becomes solid. You want it to be soft, but not melted. If it cool too hard, let it come back to room temperature before using.
Preheat oven to 375 degrees and line a sheet pan with parchment paper.
Beat the brown butter, sugar, and brown sugar on medium high speed with an electric mixer until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla extract.
In a separate bowl, combine the flour, baking soda, and salt. Add to the wet ingredients and mix until just combined. Add the chocolate chips and mix until incorporated.
Spoon by the tablespoon onto the prepared baking sheet, leaving 2 inches in between each cookie. Sprinkle with coarse salt, if desired. Bake until golden brown, 10-12 minutes. Let cool for 5 minutes on the pan before removing to a wire rack to cool completely.
Store cookies in an airtight container at room temperature.