Pinned It, (Carly) Made It - Brown Butter & Sea Salt Chocolate Chip Cookies
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|
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.Have a Pinned It, Made It to share? Please do! Add yours to the list below. Make the name of your recipe or project the title, and then link up. Be sure and grab the button! (It's on the right sidebar.)