I know, I know. Crazy long title for a little cookie. But I didn't want to leave any one, delicious ingredient out of the name. Brown butter - just like regular butter, but toasty and nutty and filled with awesomeness. Dark chocolate chips - just like regular chocolate chips, but richer and a little bitter and a little better for you, too. Sea salt - my second kitchen love (after butter, of course) that comes in so many unique varieties. They are all important players in the game. What you end up with here is a basic Nestle Toll House cookie that's been dressed up all fancy and treated with extra love. Yeah, that's exactly what you have here.
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.
Brown Butter Dark Chocolate Chip Cookies with Sea Salt
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
After the craziness of the second half of 2012 with the move and the overblown holidays (self-imposed...I know) I vowed to sit back and relax in January. Besides running and playing in the kitchen I succeeded in doing very little last month. By the end of the month I was starting to feel like a shut-in! All that's changed in February. How is it that the 31 days of January drug by so slow and then I blink and it's already February 20? Where did this month go? I have a good idea - it's called back to reality! After-school activities, meetings, doctor appointments, birthday parties, school parties.....like I said, reality. This past weekend I was lucky enough to spend 48 glorious hours with my hubby and our little princesses at Kalahari in Sandusky, Ohio. This is an indoor waterpark and resort about 3 hours away from us. It was so much fun and such a great feeling to wear flip flops and bathing suits again for a little while! I love weekend getaways but they always leave me feeling flustered and 'behind' on things.
Tonight my 2nd grader had her First Reconciliation and each parent was asked to bring a dozen cookies for a little reception afterwards. Now, you all know me, so there was no way I was running out to the local grocery store for said cookies! In lieu of how much I have on my plate right now I chose to make a simple shortbread cookie and dip them in chocolate for a little something extra. They are so easy and delicious that I wonder why I don't make shortbread cookies more often. Oh wait, I know why - because I would eat them all! They are chewy and crumbly: buttery, salty and sweet. They are simple perfection! And after a quick dip in melted chocolate they are just that much better!
Chocolate Dipped Shortbread Cookies
Makes about 3 dozen
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon kosher salt
3/4 cup granulated sugar
2 cups all-purpose flour
1/2 pound milk chocolate, wafers
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, salt and sugar together for about 2 minutes. Add the flour and mix just until combined and a cohesive dough is formed. Roll the dough into a long roll, 1 1/2 to 2 inches in diameter. Wrap tightly in parchment paper and freeze until very firm, 30 minutes to 1 hour.
Preheat the oven to 300° F. Line two baking sheets with parchment paper or a silicon baking mat. Set aside.
Remove the log of dough from the freezer and slice into cookies, no thinner than 1/4 inch in thickness. Bake for 20-25 minutes, until the bottoms are a light sand color. Allow to cool on the baking sheets a few minutes before moving them to a wire rack to cool completely.
Place about 2/3 of the chocolate wafers in a microwave safe bowl, preferably glass. Put the bowl in the microwave and cook for 40 seconds. Remove from the microwave and stir. Place the bowl back in the microwave for 20 seconds, then stir again. Continue heating the chocolate for 20 seconds and stirring until the chocolate is smooth and reads about 110° F. Once the chocolate is melted and smooth, add the remaining 1/3 of the chocolate wafers to the melted chocolate and stir gently. Any clumps remaining should melt slowly.
Dip 1/2 of the shortbread cookie into the melted chocolate. Place on a wire rack to cool and harden the chocolate.
Cookies adapted from King Arthur's Flour Baker's Companion
Chocolate melting technique provided by the Foodies at Market District
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!