They knocked my socks off and everyone who's tried them. I am so excited to share this recipe with you, they truly are as good as they sound in the description. They are moist & chewy from the dark brown sugar, packed full of 2 types of chocolate chips, a fabulous hit from the salt and you get a hint of nutty goodness from one of my favorite ingredients: brown butter.
I honestly have been searching for the perfect chocolate chip cookie to fit in my repertoire for years. I have been close, but ultimately I've never quite found that "magic" recipe that I can be proud of and want to make for everyone I know.....until this week. These cookies spoke to me and appealed to all my chef side with the brown butter & sea salt. The combination is so simple, it's genius. Why have I never thought of this before???
Grab a tall glass of milk because you won't be able to wait long once those cookies come out of the oven. And you won't be able to eat just one either...
Brown Butter Fleur de Sel Chocolate Chip Cookies
Makes about 2 dozen
Adapted by: Monique of AmbitiousKitchen.com
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon of fleur de sel (or any type of good sea salt), plus more for sprinkling
2 sticks (1 cup) unsalted butter
1 1/2 cups packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 tablespoon plain greek yogurt
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
Melt butter in a saucepan over medium heat. The butter will begin to foam. Keep a close eye on it!
After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. 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. Stir in the chocolate chips.
Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager. (which I am!)
Once the dough is chilled, roll into balls (about 1/4 cup in size). Place dough balls on cookie sheets, 2 inches apart and sprinkle each dough ball with a little bit of sea salt.
Bake the cookies 9-11 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.
Cool the cookies on the sheets and sprinkle with a little extra sea salt if desired. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
Eat one as soon as you can and try to control your dessert bliss.
Makes about 2 dozen
Adapted by: Monique of AmbitiousKitchen.com
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon of fleur de sel (or any type of good sea salt), plus more for sprinkling
2 sticks (1 cup) unsalted butter
1 1/2 cups packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 tablespoon plain greek yogurt
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. 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. Stir in the chocolate chips.
Bake the cookies 9-11 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.
Eat one as soon as you can and try to control your dessert bliss.
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