Mmmhmm, there is a LOT going on in this cookie. These cookies are a pleasant deviation from the classic chocolate chip with a hint of browned butter and topped with the perfect amount of flaky sea salt. These cookies are slightly more labor intensive than other recipes but it is so worth it. I like to make an extra batch and freeze the dough so
David can eat cookie dough whenever he pleases we can bake cookies on demand.
Note: This recipe is adapted from butter and brioche. The original recipe is in metric measurements, which I must say I enjoy baking this way using my kitchen scale instead of hauling out all the measuring cups. I have made conversions below but have included the metrics in case anyone else has a kitchen scale – it’s easier I promise.
1 cup (250 g) unsalted butter – 3/4 cup for browning, remaining 1/4 cup at room temperature
1 cup (250 g) light brown sugar
1/2 cup (110 g) granulated sugar
1 large egg
1 tablespoon vanilla extract
1 1/2 cup (350 g) flour
1 1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (250 g) semi-sweet chocolate chips or chunks
Flaked sea salt, for finishing
1. Place 3/4 cup of the butter into a medium saucepan set over medium heat. Heat, swirling often until the butter is golden and melted. Increase the heat to medium-high and continue to cook, swirling the pan often, until the butter is beginning to turn amber in color and nutty in fragrance. The butter will begin to foam but will subside as it continues to cook. Some burnt solids should have formed at the base of the saucepan. Remove from the heat and pour the butter into your mixing bowl. Set it in the refrigerator to set until malleable and soft, similar in texture to room temperature butter, about half an hour.
2. Once cooled, add the remaining butter, and sugars to the mixing bowl and beat, on medium speed, until light and fluffy, about 5 minutes. Add in the egg and vanilla and beat well until incorporated. The dough should be considerably lighter in color and more aerated.
3. Add the flour, soda, powder and salt. Beat until just combined. Add in the chocolate and mix until evenly distributed throughout the dough, about 15 more seconds.
4. Cover the bowl with a layer of plastic wrap and set it in the refrigerator to chill at least 30 minutes, but preferably a few hours.
5. Once ready to bake, pre-heat the oven to 350 degrees. Line baking sheets with non-stick parchment paper or Silpat. Using a small cookie scoop or a generous tablespoon as a measure, scoop dough balls onto sheets. Sprinkle the top of the dough balls with flaked sea salt.
6. Bake for 10-12 minutes. Remove from the oven and allow them to cool on their sheet for 5 minutes, before carefully transferring them to a wire rack to cool further before serving warm or at room temperature.