Brown Butter and Sea Salt Chocolate Chip CookiesJanuary 9, 2012
I’ve been meaning to try this recipe for awhile now. It has brown butter. Sea salt. Chocolate chips. Seriously, I could not resist!
This recipe has a few steps, but I didn’t mind. You make the dough, and then put it in the fridge for an hour. Then you make the dough into balls, and fridge it again for at least 2 hours. I like recipes where I can do a step, and then leave it for awhile. The kids are usually running around and crazy, so it’s nice not to be stuck in the kitchen all day long.
So, if you want something kind of different (brown butter and sea salt anyone!), give these a try. They are super good. The sea salt brings out all the cookie flavor. And you can never, I mean never, go wrong with brown butter. It’s probably the best thing out there. Really.
Brown Butter and Sea Salt Chocolate Chip Cookies
recipe from Kelly Neil
- 1 & 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup butter
- 1/2 cup minus 2 T white sugar
- 1 cup dark brown sugar, packed tight (I only had light brown sugar, so that’s what I used)
- 3 tsp. vanilla
- 2 eggs
- 1 pkg (225 g) semi-sweet chocolate chips
- 1 cup nuts or toffee bits (optional, and I didn’t use either)
- sea salt, for sprinkling
- Place butter in a pan, and melt on low until browned. This will take about 10-15 minutes. Your butter will foam and bubble. It’ll get that nutty smell, and have some dark spots in it when it’s done. Take the butter off the heat, and let cool completely, about 20 minutes.
- While the butter is cooling, whisk your flours, baking soda, baking powder, and kosher salt in a large bowl. Set aside.
- Put your sugars and vanilla in another bowl. Add cooled butter, and beat using a stand mixer or a hand mixer for 2 minutes.
- Add one egg at a time, and beat for a minute after each egg.
- On low speed, gradually add flour mixture to your butter mixture until mixed well. Make sure to scrap down the sides. Once all the flour is mixed in, beat on medium speed for another minute.
- Add your chocolate chips, and mix them in by hand.
- Put your mixing bowl in the fridge for an hour to firm up the dough.
- Roll the dough into balls a little smaller than a golf ball, and then put the balls back into the fridge to chill for at least 2 more hours.
- When the balls are chilled, preheat the oven to 375 degrees. Line a cookie sheet with parchment paper, and when the oven is ready, take 12 chilled balls out of the fridge and space them out on the cookie sheet. Sprinkle them liberally with sea salt and bake for 11-12 minutes. Cool them on the cookie sheet for 5 minutes, and then move them to a wire rack.
— the Jilb