You know what upsets me? Small ass cookies.
What do I look like? A child? I mean yes, mentally I’m kind of a child. But I need real sustenance.
Probably shouldn’t be eating cookies then. That’s besides the point.
Give me a decent sized cookie for my decent sized ass ok.
One with a slight crisp edge, a chewy center, and no puny ass chocolate chips.
That’s all. Is that too much to ask for?
These cookies though, they’re everything I want. They’re a dream I never wanna wake up from.
It’s no wonder I’ve baked these more than anything else in my life.
Shit, I’ve eaten a lot of cookies…
But let’s talk about what we really came here for. Me. Just kidding. Browned butter obviously.
What the hell was my life before browned butter? Useless that’s what. It’s all I’m living for at this point. I brown butter for fun. I don’t need a reason.
If you’ve never made browned butter before, what the hell? There are directions in the note section below. It’s scary easy.
Oh, and you can whip these cookies out in about 45 minutes. Also another reason why I make these so often.
Because I’m LAZY and I want to eat NOW.
I just want a warm cookie shoved in my mouth, cookie monster style, “OM NOM NOM NOM!”. You know?
That’s really how I eat everything.
So to conclude, C is for cookie, that’s good enough for me.
It should be for all of us.
If they’re the right damn size that is…
Sea Salt Browned Butter Chocolate Chip CookiesPrint Recipe
- 2 cups, plus 2 tablespoons all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 12 tablespoons (1 1/2 sticks), unsalted butter, browned, cooled slightly
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 - 1 1/2 cups semisweet chocolate chips (I usually prefer about 1 cup)
Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line 2 large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer on medium speed, beat the butter and sugars until thoroughly blended, 2 to 3 minutes. Beat in the egg, yolk, and vanilla until combined. Reduce the mixer speed to low, add the dry ingredients and beat until just combined. Using a rubber spatula, stir in the chocolate chips.
Roll about 1/4 cup dough into a ball, I probably use more like 1/3 cup. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2½ inches apart. I flatten the cookies just a bit, as you can see in the photo above, until they've reached about 2 inches in diameter.
Bake until the cookies are light golden brown and the outer edges start to set, yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets. Once cool, store in an airtight container at room temperature for up to 4 days. These can also be wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.
How to make browned butter: Put your butter in a small saucepan over medium heat. It’s helpful to use a light colored pan to see when the butter has browned. Cook the butter until it begins to foam and the crackling noises subside. It’s pretty damn easy to burn, so as soon as you see it changing into a brown color with brown specks running throughout, take it off the heat. It should smell nutty and delicious! As soon as I’m done browning my butter, I pour it into another bowl to avoid continual cooking. To cool down quickly, I pop it in the freezer for about 10 minutes. This helps keep your cookies from becoming a soft, gloopy mess. Recipe adapted from America's Test Kitchen.