brown butter dark chocolate chip cookies with sea salt

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if you are looking for a great chocolate chip cookie, these brown butter dark chocolate chip cookies will not disappoint

I’m sure you’ve noticed, at least I hope you’ve noticed, my little space in the blogosphere got a makeover along with a brand new name. Welcome to Well Floured; 18 months in the making and worth every minute if you ask me. Other the the name and the look, not much else has changed.

I wanted the first Well Floured post to be a great one, and I think this cookie recipe is it. These are easily the best cookies I have ever made. It is all in the brown butter. Brown butter makes everything taste better. That and the dark chocolate chips. I am not much of a chocolate person, but if I do ever have chocolate it is dark chocolate, and the combination of the brown butter and the dark chocolate with just a hint of sea salt is out of this world good.

Because the cookies are made with brown butter, there are a few extra steps, and the chilling is absolutely necessary or you will have flat as a pancake cookies. Believe me this is not what you want. I promise you the extra steps are worth it in the end. You will have delicious cookies that are crispy around the edges and still chewy in the center. Of course, if you don’t like dark chocolate, sub milk or semi sweet chips. If you don’t like the sea salt, skip this step as well. The cookies will be still be the best you have ever had. Really.

Print Recipe ^[4]

Yield: 18 cookies

brown butter dark chocolate chip cookies with sea salt

Prep Time: 60 minutes

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

Ingredients:

• 1 cup of butter, at room temperature
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 tsp vanilla
• 1 tsp molasses
• 1 large egg, at room temperature
• 1 egg yolk, at room temperature
• 2 1/4 cups AP flour
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups dark chocolate chips
• sea salt

Directions:

• begin by browning 1/2 cup of the butter
• place butter in a saucepan over medium heat, swirl the pan occasionally
• once the butter foams, watch it closely. after about 2 minutes the butter will begin to turn golden and then amber brown
• remove the butter from the heat, and pour into a small bowl – making sure to scrape up all those brown bits
• chill the browned butter for 20 minutes
• cream the remaining butter with the sugars until light and fluffy – about 3 minutes
• add in the brown butter, the vanilla, and molasses
• add egg, and egg yolk, stopping to scrape the bowl after each addition, and beat until smooth – about 1 minute
• whisk together the flour, cornstarch, baking soda, and salt, and gradually add to the butter and sugars, stirring only until combined
• fold in the chocolate chips
• wrap dough in plastic or wax paper, and chill for at least 30 minutes
• line baking sheets with parchment or silpat mats
• preheat the oven to 350 degrees
• once chilled, scoop dough – I made mine 2 Tbsp sized balls, and place cookies at least 2 inches apart on the prepared baking sheets
• sprinkle with the sea salt
• bake cookies for 12 – 14 minutes (smaller cookies will take 9-11 minutes) mine all took 13 minutes
• cool cookies on baking sheets for 2 minutes, then carefully remove them to a rack to complete cooling

adapted from King Arthur Flour ^[5]

With school just a few days away, I know these will be the hit of the lunch boxes next week. That is if we manage to save a few for then.

Enjoy!