This weekend I was in the mood for cookies. With the weather transitioning to Fall, Brown Butter Chocolate Chip Cookies just felt like the right thing to make. It didn’t hurt that I had a bag of chocolate chips burning a whole in my pantry. I was a little apprehensive to just make chocolate chip cookies because I was sure I’d already posted a recipe but I soon realized I’d never made a batch for eatmakeread and it kind of seemed like I couldn’t not make them. I did some playing around with a recipe from the Baked cookbook and holy moly, a little brown butter and sea salt take the classic chocolate chip cookie to a whole new level.
I have to warn up front, these cookies really benefit from a long chill in the fridge, I’m talking 6 hours or more. I’m just warning now because that’s typically something I would realize halfway through making a recipe for something I need right now. The time is so, so worth it though. So now that you’ve dealt with the fact that you’re going to have wait six hours to put these delicious morsels in your mouth, let’s talk about brown butter. It’s one of those ingredients that takes ordinary recipes and turns them into the best thing ever. It retains all the richness of butter but gains this incredible nuttiness that adds complexity to any dish it’s in. So once you’ve made your brown butter, basked in the glory of it’s aroma and let it cool a bit, you’ll just go ahead make the dough. Pop it in the fridge and go about your day.
About 5 minutes before you’re ready to bake the cookies, pull the dough out of the fridge so it will be easier to work with. If you have a small ice cream scoop, scoop little balls onto a baking sheet. If you don’t have a scoop, just roll the dough into Tablespoon sized balls. Put them in the oven and get ready for goodness! As soon as they come out, you’ll sprinkle a little salt over top and let them cool.
If you haven’t picked it up by now, these cookies are going to make you happy. Happy, happy, happy! The dough is rich and leans more to the nutty side rather than the classic sweet side. The texture is just slightly crispy on the edges, chewy and perfect in the middle. Each bite has a balance of chocolate chips and soft chewy dough, and if you’re lucky a grain of salt that sets the whole flavor off. If you’re anything like me, you’re going to want to eat them all, so have a plan to share them.
brown butter chocolate chip cookies recipe
adapted from Baked
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter, browned
1 cup firmly packed dark brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
12 oz (1 pkg) semisweet chocolate chips
fleur de sel
In a large bowl, whisk the flour, salt and baking soda together and set aside.
In a small skillet, heat butter over medium heat. Melt butter until it begins to brown and smell nutty. Remove from heat and let cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth.
Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.
Add the vanilla and beat for 5 seconds.
Add half the flour mixture and mix for 15 seconds. Add the remaining flour and beat until just incorporated.
Using a spatula or wooden spoon, fold in the chocolate chips.
Cover the bowl tightly and refrigerate for at least 6 hours.
Preheat the oven to 375°. Line two baking sheet with parchment and set aside.
Using a scooper, spoon 1-Tablespoon size balls and place on baking sheet, about 1 inch apart.
Bake for 12-14 minutes, rotating the pan about half way through, until edges of cookies are golden brown.
Remove from oven and sprinkle with fleur de sel. Cool on a wire rack for 5 minutes.
Can be stored in an airtight container for up to 3 days… if they last that long.