Baked to Perfection

Brown Butter + Sea salt chocolate chip cookies

 

These are yummy! Maybe the best cookies I have ever had! Adapted from Ambitious Kitchen. Love these please make them. You don't have to have nutella in them but it's great.

 

Okay, for one minute, let me explain to you the amazingness... no that does not accurately describe it. Let me explain to you the breathtaking and spectacular food known as brown butter. It makes everything that you bake it with smell so much better and taste better!! Brown butter is butter cooked a bit past its melting point so that it starts to toast.

You definitely want to put sea salt on these because then the cookie has a perfect amount of sweet and salty!

 

Makes about 30 (1 1/2 tbsp) cookies

INGREDIENTS:

• 2 1/4 cup all-purpose flour

• 1 1/4 tsp baking soda*

• 1/4 tsp of salt

• 2 sticks (1 cup) unsalted butter

• 1 1/4 cup packed light or dark brown sugar

• 1/4 cup granulated sugar

• 1 large egg plus 1 egg yolk

• 2 tsp vanilla extract

• 1 1/3 tsp (4 teaspoons) plain yogurt

• 1 3/4 cup chocolate chips

• Coarse sea salt for sprinkling

 

 

DIRECTIONS:

1. Whisk together the flour, baking soda, and salt in a bowl and set aside

2. 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. Place in freezer for a few minutes to cool the butter

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. Gently fold in all of the chocolate chips

4. Chill your dough for 2-36 hours in the refrigerator. If you need them ASAP, put them in the freezer for 30 minutes, however I cannot promise that the results will be the same

5. Let the Preheat the oven to 350 degrees F

6. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand

7. Optional: Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball -- it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary)

8. Roll about 1 teapoon of cookie dough into a ball. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)

9. Bake the cookies 12-14 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

10. Sprinkle cookies with sea salt... Yum. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely

 

*If you want the cookies to be doughy on the inside and crispy on the outside use 3/4 teaspoon baking soda and 3/4 teaspoon of baking powder. However these will end up rising more than they spread out. (Picture on side)