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Brown Butter Chocolate Chip Cookies with Sea Salt

Source of Recipe

From "Small Batch Baking" by Saura Kline


Recipe Introduction

"Although I am a pastry chef, sometimes all I crave is a chocolate chip cookie. What is better than this classic? A chocolate chip cookie made with brown butter! The caramel-nutty notes of brown butter combined with just a hint of salt will keep you going back bite after bite. Look for high-quality, all-natural sea salt flakes."

List of Ingredients

â—¦ 6 tablespoons unsalted butter, cold
â—¦ â…“ cup packed light brown sugar
â—¦ â…“ cup granulated sugar
â—¦ ½ teaspoon salt
â—¦ 1 egg
â—¦ ½ teaspoon vanilla
â—¦ 1 cup all-purpose flour
â—¦ ¼ teaspoon baking powder
â—¦ ½ cup semisweet chocolate chips
â—¦ ¼ teaspoon sea salt flakes


Recipe

Preheat the oven to 350° F. Line two sheet pans with parchment paper.

Heat the butter in a small saucepan on medium-high heat. Melt it completely, and then allow the milk solids to caramelize. When the butter starts to brown, pull the saucepan from the heat — all in all, this should take 3 to 5 minutes. Let it cool for 5 minutes.

In a medium bowl, use a rubber spatula to combine the brown sugar, granulated sugar, and salt. Drizzle in the cooled brown butter, and mix. Add the egg, vanilla, flour, and baking powder, and mix to combine. Add the chocolate chips last.

Use a soup spoon to scoop the cookie dough onto the sheet pans, leaving 3 inches between cookies. Freeze the cookies on the sheet tray for 10 minutes, and then bake for 10 minutes.

Remove the cookies from the oven, lightly sprinkle with sea salt flakes, and transfer them to a wire rack to cool completely. Store in an airtight container.


Makes 12 cookies



• Baking Tip:
I like to keep a stash of cookie dough in my freezer for when a craving hits. Just make the dough as directed and then scoop and freeze it on a sheet pan. Once frozen, put the scoops of dough in plastic zip-top freezer bags, and when you want a cookie, bake from frozen at 350° F for 10 minutes.