I was playing around with cookie recipes a bit, and came across this one. I already have a Chocolate Chip Cookie recipe on the blog, and it’s amazing, but I’ve been looking for other options for those “Just In Case” days.These were pretty good. It was my first time making brown butter, so I think I was overly cautious and could have let the butter get a little browner, but overall, I really enjoyed these cookies. They were soft on the inside, bursting with chocolate chips, and the little bit of sea salt on top just put them over the edge.If you are a fan of chocolate chip cookies, you should at least try these out. The original recipe is here, and really I only changed the chocolate chips to what I had available.
Yield: 2 dozen cookies
14 tbsp. salted butter (a quarter cup is 4 tablespoons)
2 1/3 c. flour
1 tsp. baking soda
½ tsp. sea salt
1 c. plus 2 tbsp. brown sugar, packed
½ c. sugar
2 tsp. vanilla
2 eggs, at room temperature
2½ c. chocolate chips (can be a mix of milk, dark, bittersweet and semisweet – I used all semisweet because that was what I had on hand)
To make the browned butter, place the butter in a small saucepan over medium-high heat and cook for about 2 minutes, stirring almost constantly, until the butter has completely melted and lightly browned. Remove from heat and scrape butter and any brown specks into a heatproof bowl. Place the bowl in the refrigerator and let it cool back to room temperature. Check on it every so often to make sure it doesn’t get too hard.Preheat the oven to 375°F, and line two large baking sheets with parchment paper. Set aside.In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, add the brown butter and sugars. Beat on medium speed for about 2 minutes, or until light and fluffy. Add the vanilla, and beat again. Add the eggs, one at a time, beating well after each addition.Add the flour mixture, and mix with a wooden spoon until the flour begins to disappear. Fold in the chocolate chips.
Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for spreading). Continue until all the dough has been rolled.
Place baking sheets in preheated oven and bake for 10 to 11 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 10 minutes on the sheet before transferring to a wire wrack to cool completely. If desired, sprinkle additional salt on each cookie once out of the oven.