(This Browned Butter Salted Chocolate Chip Cookies recipe can be found on the site The Girl Who Ate Everything here.)
Step by Step Instructions:
You’re about to make a whole lot of friends, because these Browned Butter Salted Chocolate Chip Cookies are insanely good. Here’s what you’ll need: Vanilla Bean Paste (or good quality extract), Coarse Sea Salt, Baking Soda, 2 1/2 cups of All-Purpose Flour, 1/2 cup of Granulated Sugar, 1 cup of light Brown Sugar, 2 cups of Semisweet Chocolate Chips, 2 sticks of unsalted Butter, and 2 Eggs.
To begin, preheat your oven to 350 degrees. Then heat a medium-sized saucepan over medium heat and add the butter. I would recommend using a light bottomed sauce pan, because you’ll have a much easier time keeping an eye on the butter changing color.
Allow the butter to come to a boil. Stir or swirl the butter in the saucepan constantly so that the butter doesn’t burn. Allow the butter to cook until it turns a dark amber color. Then transfer it to a separate bowl.
Here’s the browned butter. Allow it to cool for at least 20 minutes, because you don’t want it to scramble your eggs.
While the butter cools, add the 2 1/2 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of coarse sea salt to a large bowl.
Then whisk your dry ingredients until it’s well combined.
Another thing to do while the butter cools is to whisk your eggs.
Once your butter is cooled, add 1 cup of packed brown sugar, 1/2 cup of white sugar, the whisked eggs, and 2 teaspoons of vanilla bean paste.
Then stir with a wooden spoon until it’s well combined. (PS – This smells amazing, and I wish we had a scratch and sniff monitors!)
Then add the wet ingredients to your dry ingredients.
Stir everything together until the dough is completely combined.
Finally add the chocolate chips. It calls for 2 cups of chips, but you could probably use less if you’re not a huge chocaholic.
And stir until the chips are mixed in throughout the dough.
Use a cookie scoop and get about 2 tablespoons of dough. I used my hands to form them into a ball, so that they cooked evenly and were all about the same shape. Bake for 8-9 minutes if you want them super soft or 10-13 if you like a little more of a crust. I did 10 minutes and they were pretty perfect.
Allow the baked cookies to sit on the baking sheet for 5 minutes.
Then transfer the cookies to a wire cooling rack and allow them to cool completely. And then commence devouring the Browned Butter Salted Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted Butter
- 2½ cups all-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon coarse Sea Salt
- ½ cup Granulated Sugar
- 2 large Eggs, whisked
- 1 cup light Brown Sugar, packed
- 2 teaspoons Vanilla Bean Paste
- 2 cups Semisweet Chocolate Chips
- Flaked Sea Salt, optional for topping
- Preheat your oven to 350 degrees. Then heat a medium saucepan over medium heat and add the butter. Melt the butter and allow it to boil. Keep the butter moving by swiping it in the pan or whisking it so that it doesn’t burn. Allow the butter to heat until it turns a dark amber color. Then transfer it immediately to a bowl and let it cool for at least 20 minutes.
- While the butter cools, whisk together the flour, baking soda, and sea salt in a large bowl.
- Once the butter is cooled, add the brown sugar, granulated sugar, whisked eggs, and vanilla to it. Then stir until the mixture is well combined.
- Add the liquid mixture to the dry ingredients, and use a wooden spoon to combine the cookie dough.
- Finally add the chocolate chips to the dough and stir until the chips are throughout the dough.
- Line a baking sheet with a Silpat or parchment paper and spoon about 2 tablespoons worth of dough onto the sheet spacing them about 2 inches apart. I used my hands to form them into balls, because then they’d have a more uniform shape.
- Bake in the preheated oven for 10-13 minutes or until the edges start to turn a light brown. If you like them soft, you can try 8-9 minutes. I ended up doing 9-10 minutes, because I like them soft but didn’t want them to fall apart. Allow the cookies to sit on the baking sheet for 5 minutes when they’re out of the oven. Then transfer them to a wire cooling rack to cool completely, top with a sprinkle of sea salt, and then enjoy!!