Sea Salt and Brown Butter Chocolate Chip Cookies
October 22, 2012 Leave a comment
AKA Heaven! So there is nothing healthy about this recipe. However, sometimes you just have to give in to a craving for a GOOD chocolate chip cookie. And I mean, these are GOOOOOD. The best part is that by the time I realize I feel like making chocolate chip cookies, I haven’t let any butter come to room temp. But with this recipe, I don’t have to! I adapted this recipe from a Nutella Stuffed Sea Salt Cookie. Don’t get me wrong, those look delicious. However, I was just wanting a plain chocolate chip cookie. So this is it…officially the best chocolate chip cookie recipe EVER!
Now, you might be thinking, but can’t I just sprinkle some sea salt on top of my own chocolate chip cookie recipe? And I’m sure you can! But there is something to the brown butter. It’s nuttier tasting. And the yogurt adds a bit of fluffiness to the batter too! When you mix the dough, it will feel really soft (because of the brown butter) so make sure you chill it for AT LEAST two hours. And if you chill it longer than that, just take it out and let it sit at room temp until you’re able to scoop the dough. You might not be able to wait, but trust me, it’s worth it!
2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
1 tablespoon plain greek yogurt
1 cup dark chocolate chips
Coarse sea salt for sprinkling
- Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in the chocolate chips.
- Chill your dough for 2 hours in the refrigerator.
- Preheat the oven to 350 degrees F. Once dough is chilled use a small ice cream scoop (or spoon out about 1½ tablespoons of dough and roll into a ball) to scoop dough onto the cookie sheet, about 2 inches apart.
Bake the cookies 10-12 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Sprinkle with a little sea salt. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.