Yes, I know, we’ve all made chocolate chip cookies but this one is special.
I’m a believer that browned butter makes everything better and this is no exception.
But first, I must give credit where credit is due. This recipe is from Shelly Jaronsky and her book, The Cookies & Cups Cookbook. If you love to bake like I do, this book is a winner!
2 sticks salted butter
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. coarse sea salt
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, whisked
2 tsp. vanilla extract
2 cups semi sweet chocolate chip cookies
Flaked sea salt, for sprinkling (optional)
- In a medium saucepan, melt the butter over medium heat, then bring to boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phaes and becomes a deep amber color. Let cool completely.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, baking soda, and sea salt. Set aside.
- Add the brown sugar, granulated sugar, eggs and vanilla to the cooled butter and stir to combine.
- Pour this mixture into the bowl with the flour mixture. Stir with a wooden spoon until the dough comes together and the ingredients are incorporated.
- Add the chocolate chips.
- Using a cookie scoop (i used an ice cream scoop) drop the dough 2 inches apart on the baking sheet. Bake 10-12 minutes, until the edges are lightly golden. With my oven I had to bake them 14 minutes.
- Allow the cookies to cool for 5 minutes. Sprinkle with sea salt (optional) and transfer to a wire rack for additional cooling.
The base of this dough is so good I’ve tried it with different ingredients with great results. We also love it with white chocolate, cranberries, and walnuts. I just eyeballed the quantity and it was great.
Enjoy!!!! And let me know if you love them 🙂