Saturday, March 8, 2014

Brown Butter Chocolate Chip Cookies with Sea Salt

I had a container to return to a friend that had so sweetly made us a meal when I had surgery. I was going to return the container nice and clean, but just couldn't bear to return it empty - void of anything to thank them for their nice gesture. So, I made these amazing cookies that I had spotted on Pinterest and wanted to try.

I absolutely love the combination of savory and sweet and these cookies were wonderfully chewy with the crunchy salt to bring out the flavor of the dark chocolate even more. Plus, with browning the butter to make the cookie dough, it gives this hint of a nutty flavor in the cookie. What an amazing way to class up the regular old chocolate chip cookie. I followed this recipe from Rustic Brooklyn and used dark chocolate chunks instead of chocolate chips and Maldon seat salt to sprinkle on top.

Recipe for Brown Butter Chocolate Chip Cookies with Sea Salt
Adapted from Rustic Brooklyn

1 cup (2  sticks) unsalted butter

1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
1 large egg + 1 egg yolk
2 1/4 cups whole-wheat flour
1 tsp salt
1 tsp baking soda
1 1/2 cups dark chocolate chunks
1/2 tbsp coarse sea salt for sprinkling (like Maldon)

1. To brown butter, heat 1 stick of  butter in a pan over medium-high heat until melted, about 2 minutes. Continue cooking and swirling the pan constantly until the butter is dark golden brown with brown flecks on the bottom of the pan, and you can smell a nutty aroma.  Pour it into a bowl and allow to cool completely.
2. Mix the other stick of butter with the brown sugar and granulated sugar  on medium speed for a few minutes.
3. Add the vanilla to the mixer. 
4. Slowly add the brown butter, then mix on medium speed for another 2 minutes.
5. Add the egg and egg yolk and mix.
6. In a medium bowl, whisk together the flour, salt, and baking soda.  Add the dry mixture to the butter mixture and mix on low until the flour is just incorporated.
7. Add chocolate chips and mix for a few seconds.
8. Pre-heat oven to 350 degrees, then cover and chill the dough in the refrigerator for 30 minutes.
9. Line cookie sheets with  parchment paper and place dough 2 inches apart.
10. Sprinkle each ball with some sea salt.
11. Bake for 10 to 12 minutes, rotating the trays halfway through.