Monday, September 24, 2012

Pinned It, (Carly) Made It - Brown Butter & Sea Salt Chocolate Chip Cookies

On Saturday, my parents, Carly, Robby and I had a little unofficial celebration of the beginning of fall. Now in no way did the weather feel like autumn, but our kitchen sure did! Mom and I made a spiced apple/pear tart with (of course) salted caramel, and Carly whipped up some delicious cookies, which I immediately pinned to make again.

Carly found and pinned the recipe--Brown Butter and Sea Salt Chocolate Chip Cookies-- from Ambitious Kitchen, a super cute blog she likes. The recipe is different in a few ways: First, as the name says, you brown the butter, which gives a richer, fuller, even nuttier flavor. Second, you use two types of chocolate, which my chocolate-loving husband actually picked out without us telling him! (Carly came up with that part on her own.) Third, you sprinkle a bit o' sea salt on top just before baking. Finally, you undercook these babies. Turns out I've been overcooking my cookies all along! These were amazing out of the oven and just right the next day.
The bearer of these delicious cookies...and her dog Honey
Brown butter & sea salt chocolate chip cookies
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon of sea salt, plus more for sprinkling
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 tablespoon plain greek yogurt
3/4 cup semi-sweet chocolate chips -- Better yet, do half and half of something else!
3/4 cup milk chocolate  chips
1. Preheat the oven to 350 degrees F.
2. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom  of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
3. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Stir in the chocolate chips.
4. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager.
5. Once dough is chilled measure 1/4 cup of the dough into a ball. It doesn’t have to be perfectly rolled. Place dough balls on cookie sheet, 2 inches apart and sprinkle each dough ball with a little bit of sea salt.
6. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets and sprinkle with a little extra sea salt if desired. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
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2 comments:

  1. Happy to hear the Rob played an integral role in executing the cookies. They look awesome! & looking forward to hearing more details on the cook time for cookies...

    ReplyDelete

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