Friday, April 13, 2012

Sweet and Salty Brown Butter Chocolate Chip Cookies

14 T unsalted butter, sliced
1/2 cup white sugar
3/4 cup brown sugar
2 T vanilla
1 T sea salt [fleur de sel, Hawaiian sea salt, or other coarse salt]
1 egg
1 3/4 cups flour
1 teaspoon baking soda
1 cup chocolate chips [Ghiradelli bittersweet, 60%, preferred]

Preparing the cookies:
Preheat oven to 350 degrees F.

Stir together sugars, eggs, vanilla and salt. Brown the butter. Put 10 tablespoons of sliced butter into a hot skillet. As the butter starts to melt, it will foam up. Watch closely as the foaming starts to subside. You are looking for a caramel color and a nutty aroma. If the butter starts to burn, toss it out and start over. Add the browned butter into a bowl with the remaining 4 tablespoons of butter and stir. Add the brown butter to the ingredients in Step 1 and whisk for 2 to 3 minutes. Whisk in flour and baking soda. Fold in the chocolate chips. Using a 2-tablespoon scoop, place on a greased cookie sheet and bake for 10 minutes. Remove from oven and move cookies to a cooling rack.


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