I love Chocolate Chip cookies!… and if you try this recipe, I know you will love it too. I made these a few times over the holidays and each time it was a hit. This recipe is actually the same as the one I used to make another cookie I posted about a few months back with brown butter, dried cherries, roasted almonds, and white chocolate. (You can see that recipe here.) The only difference is an addition of cinnamon and my Homemade Vanilla Sea Salt instead of coarse sea salt on top.
I love a versatile recipe! Sidenote: I’m trying my best not to put salt on every cookie. Haha! It’s just so good and adds a nice touch of flavor at the end.
First, I browned the butter and let it cool without letting it become solid. This will help the cookie to have a slightly chewy center. Then, I combined the brown butter (including the bits from the bottom of the pan) with dark brown sugar and granulated sugar using my hands-free mixer.
Once the butter and sugar is incorporated, I add in vanilla extract, two eggs, and the flour baking soda and cinnamon mix.
Then, I gently mixed the chocolate chips in the dough, and placed it in the refrigerator for about for a few hours. [1 hour will be fine if you can’t wait that long =)]
I used a small ice cream scoop and gently formed the dough into a ball and placed it on parchment paper. Before going into the oven, I sprinkled my homemade vanilla flavored sea salt. This step is optional, however, it’s the perfect sweet and salty combination.
If kept in an airtight container, the cookies will stay fresh up to 5 days… I don’t know about you, but I can’t wait that long. Lol
Suggestion: when I make cookie dough for the family, I only bake what we will eat that day or if someone wants a few to take home. Then I leave the rest in the freezer. This works especially well on those days I’m home alone and just want two cookies.
What is your favorite cookie flavor?
Brown Butter Chocolate Chip Cookies with Flaky Sea Salt
Credit: Yasmin for BloomingAugust.com
- 2 sticks of salted butter
- 2 1/2 cups unbleached pastry flour or all purpose flour
- 1 teaspoon baking soda
- dash of ground cinnamon
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 teaspoon vanilla extract
- 2 large eggs
- 1 cup chocolate chunks or chips
- Flaky sea salt
DirectionsPreheat oven to 350 degrees Fahrenheit.
Melt the butter in a sauce pan on low and let it simmer until golden brown (about 10 minutes).
Remove from heat and allow brown butter to cool until it reaches room temperature.
Once the butter is cool to touch, but not solid, beat the melted butter (and browned milk fat from the bottom of pan) with the dark brown sugar and granulated sugar for 1- 2 minutes.
Add the vanilla extract and beat eggs in the batter, mixing well after each addition.
Combine the flour, baking soda and cinnamon, stir or sift together and slowly add it to the dough until fully incorporated. If you’re using a spoon or spatula to mix the dough, it will be pretty thick – just keep stirring until the flour is completely mixed in.
Pour in chocolate chips and gently mix together. Cover your mixing bowl in plastic wrap and refrigerate cookie dough for at least 40 minutes before baking – approximately 4 hours is recommended).
When you’re ready, scoop cookie dough and gently form into balls. Place dough on parchment paper and sprinkle the flaky sea salt on top. Bake for 10 – 12 min.
Serve warm or let it cool completely and store in an air tight container.
Note: Dough can be scooped and placed in the freezer for later use. Enjoy!