I've been trying to think of ways to take something simple and well-known and really amp it up and make it mine. I had been thinking about fancifying the basic chocolate chip cookie for a while now since seeing all of those brown butter, Nutella-stuffed, sea salt cookies all over Pinterest. I finally had a chance to give this idea a try since we hosted out of town guests this past weekend. The cookies were made Friday night with the intention of taking pictures Saturday afternoon when we had a rare sun-filled PA day. Let me tell you, by Saturday afternoon they were almost gone! Can you say "Success"? I couldn't stop eating them on Saturday - so much for cutting back on sugar. I ran 7-miles on Saturday morning so I sort of gave myself a free pass! Ha!
Browning butter is a relatively easy thing to do. You just heat the butter over medium-low heat until it starts to turn brown and smell nutty. Watch it very carefully because no one wants cookies made with burnt butter! Check out this tutorial here.
You can use any sea salt you have or kosher salt, but I used this fancy Maldon Sea Salt I bought a while ago. It's so neat looking - almost looks like little pyramids - so cool! I think it really imparts a nice, balance salt flavor to these salty-sweet dishes that are so popular now.
Makes about 30 cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon flaky sea salt, I used Maldon
2 sticks of unsalted butter, browned (see this link) and slightly cooled
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
12 ounces dark chocolate chips
Additional sea salt, for topping
Preheat oven to 375° F. Line two baking sheets with silicon baking mats. Set aside.
In a medium bowl, combine flour, baking soda and salt. Whisk to blend. Set aside.
In a large bowl combine brown butter, granulated sugar, brown sugar and vanilla extract. Mix until well-combined. Add in the eggs and mix until blended. In two or three batches, add in the flour mixture and stir until just combined. Fold the chocolate chips into the batter.
Drop by heaping tablespoons onto the prepared cookie sheets. Bake for 9-11 minutes or until golden brown.
Sprinkle hot cookies with additional sea salt. Allow to cool on the cookie sheets for about 5 minutes before transferring to a wire rack to cool completely.
Adapted from Nestle Toll House