These are the cookies you give to people you love, including yourself. With nutty notes from the brown butter and an extra kiss of salt, these are a bear hug ready for a heaping cup of coffee.
ingredients
- 2 sticks unsalted butter
- 300 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 213 grams brown sugar
- 100 grams white granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 9 oz bag of dark chocolate chips
- flaky salt for topping (sea salt, course kosher)
method
- melt your butter on medium heat, swirling & swiping the bottom of the saucepan as it boils
- once the milk solids separate they will brown; the butter will smell nutty as it turns darker
- remove from heat when it’s reached the color of butterscotch, transfer to a heatproof bowl
- let it cool to room temp; weigh out the flour in a medium bowl, whisk in salt & baking soda
- add brown & white sugars to a stand mixer or bowl; pour in & incorporate cooled butter
- crack in eggs one at a time, then spoon in vanilla extract; slowly add in the flour mixture
- pour in the bag chocolate chips, stir, & refrigerate for at least 20 minutes; seriously
- preheat your oven to 350F; prepare baking sheets with parchment or silicone mats
- ice-cream-scoop chilled dough, spacing them out generously; sprinkle with a touch of salt
- bake 12 minutes on the center rack, rotating once; cookies are done when edges brown
- pull and let cool on sheet for a minute before transferring to a cooling rack; repeat
- cookies will firm up as they cool down; keep in an airtight container; enjoy
VEGANS, you can make this recipe by choosing dairy-free products (duh), but note that you cannot brown vegan butter. Brown butter is made by browning the separated milk solids; this gives the butter a nutty flavor and a bit of a savory element that pairs with the sea salt. If you make this recipe, I suggest melting whatever oil/butter-substitute you choose, and throwing in some nuts if you aren’t allergic and a pinch of cinnamon!
tasteandvibe.com 