You know what upsets me? (Rant coming…) Tiny ass cookies. I don’t want no Chip’s Ahoy sized shit! 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. They’re probably my favorite thing to bake honestly. There’s nothing like a warm chocolate chip cookie. Especially when it involves liquid gold…browned butter of course.
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. It’s nutty, it’s incredibly fragrant and delicious, it takes these cookies to a whole other level.
If you’ve never made browned butter before, whoa. Wow. What. Ok.
There are directions in the note section below. It’s scary easy.
Oh, also, you can whip these cookies out in about 45 minutes. Also another reason why I make these so often. Because I’m pretty lazy and I just want a warm cookie shoved in my mouth.
For those people who don’t want to spend an arm and a leg on chocolate disks (also called fèves), if you can, try the chocolate chunks from Trader Joe’s. Only 3 bucks, and in my opinion the quality is better than a lot of other brands out there that are charging more. And maybe it’s just me, but I like the texture of chocolate chunks more than chocolate chips. Also spending that much money on chocolate disks every time I want homemade cookies just isn’t always realistic honestly. To each his own!
C is for cookie, it’s good enough for me! Enjoy!
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.