Dark chocolate, brown butter & sea salt cookies
I pinned this recipe to my food board on Pinterest this weekend. For the first time, I actually got up and started putting this recipe together shortly after I had saved it from Pinterest. It’s a little bit more work, but it’s the best chocolate chip cookie recipe I have tried.
The brown butter, sea salt & good quality dark chocolate are what make these cookies a few steps above the norm. I only had a ¼ cup of dark chocolate chips left so I halved her original recipe and then halved the dough, freezing it for later.
The brown butter part is important. The original post has perfect how-to pictures. I have the worst patience when it comes to browning butter for baking, but trust me. It’s worth it.
Here’s what you’ll need:
- ½ cup butter (1 stick)
- ½ cup + 1/8 cup packed brown sugar
- 1/8 cup white sugar (I just estimated this using my ¼ cup)
- 1 large egg
- 1 tsp. vanilla
- 1 cup + ¾ cup filled a little more than half way
- ¾ tsp. baking soda
- ¼ tsp. sea salt
- Good quality dark chocolate chips
- Place the stick of butter in a small saucepan over medium heat. I use a lid, but that’s up to you if you want to cover it or not. Slowly start to melt the butter and let it come to a boil. You are looking for a nice golden brown color and brown bits to form around the edge and at the bottom of the pan.
- Once it turns brown, pour the butter into a dish so it stops cooking and can cool for about 5 minutes.
- In a separate bowl, place both the brown and white sugars.
- Add the brown butter and mix until well combined.
- Add the egg & vanilla. Mix well.
- In another bowl, mix the flour, baking soda & sea salt together with a whisk.
- Slowly add the dry ingredients to the wet. Mix well.
- At this point, I halved the dough (since I only had a ¼ cup of chips) placing the rest in a freezer bag with baking instructions written on the outside.
- Add the chocolate chips to the dough and mix with your hands or a wooden spoon.
- Scoop out onto a parchment lined baking sheet, sprinkle with sea salt and bake at 375 degrees for 9 minutes. Check the cookies around 8 minutes, I flattened the cookies out a bit with a fork and let them bake for the last minute.
Makes about 8 cookies (this whole recipe will make 1.5 dozen approx.)