Well, it’s officially January 16th. I gave the whole no sugar thing a serious run for 15 whole days. And now, I’m giving in. I mean what’s life without a little sugary indulgence every once in a while? So I decided to go big with my first bite of sugar in 2013 and whipped out the Salted Brown Butter Chocolate Chip Cookies. Ya. They rocked.
I mean, chocolate chip cookies are already pretty awesome as is, but when you add browned butter with a sprinkle of fancy salt and make Salted Brown Butter Chocolate Chip Cookies, I mean what else can you really ask for in life?
There are a few things that are certain when I make cookies. Chocolate Chip cookies especially, and please tell me I’m not alone in the following…
1 – I usually end up eating at least 1 full cup worth of cookie dough. Why is it that the dough is just so freaking good? I just throw a solid piece of cookie dough on a spoon and go to town. I can’t be stopped.
2- Fresh cookies out of the oven need to be eaten immediately and the gooey chocolate chips wind up all over my face, hair and clothing. No? This doesn’t happen to you? I don’t understand.
3- The few cookies that survive the “just outta the oven phase” wind up in my freezer because that’s the safe place to store them. If they are in the fridge then I see them all too often and they are gone within 3 seconds. But in the freezer you sometimes forget they are there. And then when a sugar craving comes on, you reach in, grab a cookie (or 4 if your name is Gaby) and zap them in the microwave for a hot few seconds and then they are melty and delicious all over again.
These are all totally normal right?
So I guess the moral of the story is that we all need some Salted Brown Butter Chocolate Chip Cookies in our lives and we’ll just eat a big salad then next day for lunch.
Salted Brown Butter Chocolate Chip Cookies
- 8 oz unsalted butter
- 1 1/2 cup dark brown sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 3/4 cups old-fashioned oats
- 10 oz chocolate chips
- Flaky salt for topping
- Cut the butter into small pieces and place them into a small pot over medium heat. Make sure you use a light colored pot so you can easily see when the butter starts to brown.
- Stir the butter so it all melts. As the butter is completely melted, it will start to foam and you'll smell a little nuttiness. (Is that a real word?) The color will start to change from yellow to a golden color. Once the butter is golden brown or tan as I like to call it, remove the pot from the heat and transfer the butter to another bowl to cool. Once the butter is just cooled, you can strain out the little sediments in the butter and you'll be left with a brown nutty butter.
- In a large mixer, combine the melted browned butter and brown sugar with a paddle attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the oats and chocolate chips and combine. Refrigerate batter for at least 1 hour. It's very important to chill the dough since we started with melted butter.
- Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- Using a 1 inch scoop, scoop 12 cookies onto each parchment lined baking sheet and sprinkle the top of each cookie with some flaky salt. Transfer sheets into over and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.