These brown butter chocolate chip cookies turned out to be one of the best cookies! The gooey center and crisp edges leaves a savory flavor and its all from the brown butter. Then there's the flaky finishing salt. If you're into the salty sweet desserts, flaky salt is an easy game changer to enhance your recipes.
Ingredients:
8 tablespoons of salted butter
1/2 cup white sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 egg
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dark chocolate chunks
flaky salt
Instructions
In a sauce pan, brown the butter on medium to high heat. The butter should bubble/foam and then start to turn brown, creating a strong nutty smell. Pour the butter into your mixing bowl and let it sit in the refrigerator for 2 hours or until solid.
Preheat the oven to 350 degrees. Mix the butter with the sugars on high until a crumbly but creamy texture happens. Then add vanilla and the egg - don’t over beat the egg, 12 to 15 seconds.
Add baking soda, salt, and flour. Mix on low speed until crumbles form - I like to mix the rest of the dough by hand or with a rubber spatula. The dough should be easy to handle, not a wet or dry dough but somewhere in between. Add the dark chocolate chunks or chocolate chips. Top with flaky salt.
Roll the dough into 12 large equal sized balls. Bake for 12 - 14 minutes until the cookies are a soft golden color. DO NOT OVERBAKE. The key is to let them cool on the pan for 30 minutes or so - the cookies will continue to cook on the hot pan after you pull them out. Store in an airtight container.
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