It seems that the new way to enjoy a chocolate chip cookie is with a little sea salt and browned butter. Even just adding the sea salt takes it up a notch. But the browned butter adds this amazing nutty flavor that I just LOVE. So here is my take on this new fad that has changed the way a chocolate chip cookie should be.
I experimented with how I like to add the sea salt to the cookie: pre-bake or post bake. Pre-bake gave it more salt but the salt was not visible. Post-bake gave it less salt but it was visible. Personally, I like to see the flavors and know what I am eating so I like adding the salt post bake, or even doing a little bit of both.
If you decide to add the salt pre-bake then here is how I would suggest you do it. Place 1/2 teaspoon of sea salt in the palm of your hand. Spread it around so it is a very thin layer. Then lightly tap just the top of the ball of dough into the salt. If you get to much salt than brush off the excess.
Brown Butter Sea Salt Chocolate Chip Cookies
- 1 cup butter
- 2 1/2 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups dark brown sugar
- 1/3 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups chocolate chips
- Sea Salt
LSC Directions:
- C: Brown butter in a medium sauce pot on medium high heat. Stir constantly until butter has melted, foamed, and turned amber in color (about 6-8 minutes). Once the color is amber and it has a nutty smell to it, remove from heat and place in a glass bowl. Cover with plastic wrap and place it in the freezer for 30 minutes or in the reiterator for one hour.
- ♦LSC: Pour the flour, cornstarch, soda, and salt into a bowl and use a whisk to stir it together.
- ♦LSC: In the bowl of a stand mixer, add the butter, brown sugar, sugar, and vanilla.
- ♦LSC: Turn the mixer on and beat for about 3 minutes or until creamy.
- ♦LSC: Crack eggs and add to the bowl. Beat again.
- C: Pour in the dry ingredients and mix again on low speed. NOTE: when the flour is about halfway mixed in, stop the mixer and add in the chocolate chips. Turn the mixer back on to finish combining the batter.
- C: Cover the dough and place in the refrigerator for two hours.
- C: Preheat the oven to 350 degrees. While oven is preheating, use a small cookie scoop to arrange nine cookies on a baking sheet.
- C: Bake cookies for 10 minutes. Immediately upon removing cookies from the oven, sprinkle on sea salt. Allow to cool for 5 minutes.
NOTE: It is best to make the dough and bake the cookies in the same day. If the dough is refrigerated over night, it gets too hard to shape back into balls and the cookies do not flatten as well during bake time.
Brown Butter Sea Salt Chocolate Chip Cookies
Yield: About 3 dozen cookies
Ingredients
- 1 cup butter
- 2 1/2 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups dark brown sugar
- 1/3 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups chocolate chips
- Sea Salt
Directions
- C: Brown butter in a medium sauce pot on medium high heat. Stir constantly until butter has melted, foamed, and turned amber in color (about 6-8 minutes). Once the color is amber and it has a nutty smell to it, remove from heat and place in a glass bowl. Cover with plastic wrap and place it in the freezer for 30 minutes or in the reiterator for one hour.
- LSC: Pour the flour, cornstarch, soda, and salt into a bowl and use a whisk to stir it together.
- LSC: In the bowl of a stand mixer, add the butter, brown sugar, sugar, and vanilla.
- LSC: Turn the mixer on and beat for about 3 minutes or until creamy.
- LSC: Crack eggs and add to the bowl. Beat again.
- C: Pour in the dry ingredients and mix again on low speed. NOTE: when the flour is about halfway mixed in, stop the mixer and add in the chocolate chips. Turn the mixer back on to finish combining the batter.
- C: Cover the dough and place in the refrigerator for two hours.
- C: Preheat the oven to 350 degrees. While oven is preheating, use a small cookie scoop to arrange nine cookies on a baking sheet.
- C: Bake cookies for 10 minutes. Immediately upon removing cookies from the oven, sprinkle on sea salt. Allow to cool for 5 minutes.
Notes
It is best to make the dough and bake the cookies in the same day. If the dough is refrigerated over night, it gets too hard to shape back into balls and the cookies do not flatten as well during bake time.
