Please believe me when I say you needed to make these cookies yesterday. But you can make them now and then I’ll forgive you for the delay.
I’ve made these cookies 3 times and each time they disappear like lightning. First, I made them when I had about 8 hours to myself in Vegas while my boyfriend had to work and I easily ate a whole dozen by myself in about 24 hours. Then, when I wanted to bring something chocolatey with me to Thanksgiving, these were first on my list. And then two days after that, I made them for us again and between the two of us? All 3 dozen were gone within 24 hours again.
I don’t have exact testimonials, but Ryan has had a lot of my baking and these he proclaimed were the best cookies ever. They are perfectly chewy and crispy and the brown butter with the salt sprinkled on top is an irresistible combination.
Can we talk for a moment about how it’s already December? It’s been almost a week since Thanksgiving and now it’s December and we’re only 21 days away from Christmas. This is insanity. I’m so excited for Christmas because it’ll be my first time going home to NJ since moving out here to LA. And now that Thanksgiving has passed, I feel more comfortable gearing up for Christmas. Before Thanksgiving, it felt wrong to listen to Christmas music and to see all the decorations. But now it’s okay.
Especially since now it’s Christmas cookie season! I’ve been making a list of everything I want to bake for the holidays and the list is way too long. I don’t know how I’m going to get through everything, but I’m going to try. Maybe I’ll post a round up of all the recipes I’m thinking of.
Anyway, with the holidays coming up, these cookies should be on your list for any and all holiday baking. Enough said.
Salted Brown Butter Chocolate Chip Cookies
makes 3 dozen cookies
2 cups all-purpose flour
1 1/2 teaspoons cornstarch
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup (16 tablespoons) unsalted butter, browned
1 cup dark brown sugar
1/4 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
Maldon sea salt flakes, for sprinkling
Cut up the butter and add to a medium silver bottomed saucepan. Turn the heat to medium and let the butter melt. Once melted, whisk continuously. Butter will bubble and foam. Once foam subsides, brown flecks will start forming on the bottom. When butter is a nice medium-light brown with a nutty caramel smell, remove from heat and continue to whisk for 30 seconds. Pour immediately into a bowl and let cool to room temperature.
Preheat oven to 350 degrees. Line baking sheets with a Silpat baking mat or parchment paper. Set aside.
In a medium sized bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
In a large mixing bowl, beat together butter and sugars. Add the egg and vanilla and beat until smooth and combined. Slowly add dry ingredients, mixing until just combined. Fold in chocolate chips.
Take a golfball size piece of cookie dough, roll into a ball and slightly flatten it. Bake cookies for 7-9 minutes or until the edges just start to brown. Sprinkle seat salt flakes on top of cookies. Let cookies cool 5-10 minutes on the cookie sheet and then transfer to a wire cooling rack and let cool completely.
[source: adapted from these nutella stuffed cookies]
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