I have been baking chocolate chip cookies since I was a wee lass. It started with the recipe on the back of the chocolate chips bag and it has become a real passion for me to make the perfect cookie. I had a recipe for years that I felt was truly no fail and jam packed with mini morsels. That is until I tried Milk Bar's Sea Salted Chocolate Chip Cookies. The alarm bells went off and I was determined to create my own version of these salty, sweet, creamy, gooey, chocolaty rich cookies. And boy did I succeed.
Salty & Sweet (Brown Butter Sea Salted Chocolate Chip Cookies)
Prep Time: 1 hour
Active Prep Time: 20 Minutes
Servings: 32 Cookies
Ingredients:
1 Cup Brown Butter
3/4 Cup Dark Brown Sugar
1/4 Cup Sugar
2 tsp Good Vanilla
1 Egg
1 3/4 Cup Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 Tbsp Sea Salt
Coarse Sea Salt for Sprinkling
1/2 Cup Semi Sweet Chocolate Chunks
1/2 Cup Dark Chocolate Chunks
***Adapted from Milk Bar recipe
Directions:
Place room temperature butter in a small saucepan over medium/low heat and melt. Stir occasionally with a wooden spoon. The butter will froth and get bubbly. Be sure to watch the butter carefully at this point. You will see the butter start to turn light brown and smell nutty. When the butter turns to the color or bourbon take it off the heat immediately and transfer it into a bowl. Place it in the freezer for 30 minutes or until the butter is cool, and soft.
Preheat oven to 350. Put the brown butter in the bowl of a mixer and mix with a paddle attachment to soften. Add the sugars and mix together until combined and the batter looks fluffy and pale. Add the vanilla and egg until combined. With the mixer on, slowly add the dry ingredients until incorporated. Fold the chocolate chunks into the batter evenly.
If you have a cookie scoop use that, but I find my tablespoon to be the perfect size. Scoop 8 cookies onto a parchment lined cookie sheet and bake the cookies for 7 minutes. You want the cookies to have a light brown bottom and be soft on top. Immediately after you take the cookies out of the oven, sprinkle them liberally with coarse sea salt and set aside to cool.
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