Browned Butter Salted Chocolate Chip Cookies
I know I already have a superb chocolate chip recipe so you are probably thinking, “Do I need another chocolate chip cookie recipe in my life?” I can’t answer that question for you but for me the answer is always a resounding YES! Let me tell you when my love affair with chocolate chip cookies began… Just kidding, no one wants to hear that crap. All you need to know is that chocolate chip cookies are my favorite and when I share another recipe with you, you need to trust me that it is worth trying. Let’s just get to the recipe. No “jump to recipe” button needed here!
*If you don’t have finishing salt, the brand I use is Maldon – Sea Salt Flakes. You could also use Jacobsen. An amazon search will give you even more!
Browned Butter Salted Chocolate Chip Cookies
Soft on the inside with a crisp outside. Everything a chocolate chip cookie should be.
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 tsp vanilla
- 2 eggs
- 1 tsp salt kosher
- 1 tsp baking soda
- 2 ⅔ cups flour
- 12 oz package of semi-sweet chocolate chips or 2 cups
- finishing salt I use Maldon Sea Salt Flakes but even Kosher salt will work
Instructions
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Preheat oven to 350° F. Line three cookie sheets with parchment paper.
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Melt butter in a small sauce pan over medium heat. Allow to melt, swirling occasionally. After a couple minutes, the butter will begin to get foamy on top and brown specs will form on the bottom of the pan. It should smell a bit nutty. Take off the heat and add to a mixing bowl.
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Add the sugars to the butter in the mixing bowl. If you are using a stand mixer or a hand mixer, mix at medium speed for three minutes until it is like a ribbon. This will also allow the butter to cool off.
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Add the vanilla and eggs, mix for another minute.
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Add the salt, baking soda, and flour and mix until thoroughly combined.
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Finally, add the chocolate chips and mix until combined.
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Place cookie dough balls (about the size of a golf ball – I use a medium ice cream scoop) on the prepared cookie sheets about 2 inches apart, about 8 to a sheet. Bake for 10-12 minutes (I find 11 minutes is perfect but ovens can run a little hotter or cooler, depending on the brand, so start with 10 and add more time if necessary to your desired doneness).
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Sprinkle with finishing salt (not too much!) and allow to cool.
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