*Recipe Updated 3/8/15*
This happened in my kitchen.
This face says it all:
The nutty taste of browned butter folded in to a slightly chewy, yet a tad-bit crispy, perfectly browned chocolate chip cookie is amazing…
Add in a variety of chocolate chips and chocolate chocolate chunks…
But don’t stop there. Throw in some caramel bits.
And sprinkle the cookies with a sea salt and raw sugar mixture.
Pair these cookies with milk, a sunny winter day, and a new Lego magazine. Does life get any better than this?
Brown Butter Salted Caramel
Chocolate Chip Cookies
*Note, because this recipe uses brown butter, the cookie dough NEEDS 12-24 hours to chill before baking. To test readiness before the 24 hour mark, bake one cookie. If it it spreads too much, it still needs more chill time.*
*Pictured here are my baking chips for a double batch.
The Sweet and Salty Topping
1 tablespoon raw (turbino) sugar (optional)
The Nitty Gritty
Mix the cooled (but not cold!), melted butter and sugars in your stand mixer on medium speed until well-combined. Scrape sides and bottom of bowl and continue beating about 2-3 minutes.
Add in the baking soda, baking powder and salt. Beat until combined. Scrape sides and bottom and beat again for 1 minute.
Add in the chocolate chips and caramel bits on stir speed until just combined, ensuring that the different types of baking chips get distributed well.
Finally, turn to stir speed and add flour a little at a time. Mix until just combined.
Here’s where the torturous part comes in. Either, put some plastic wrap over the bowl itself and stick it in the fridge for 24-72 hours, OR, scoop cookie dough balls out while the mixture is still easy to scoop, and place the balls of dough on a tray in the fridge. If you don’t have enough time to let the dough chill fully, pre-scooping will get the dough thoroughly cooled more quickly. In my opinion, it’s just plain easier to do the scooping first. Either way though, if you don’t let them chill thoroughly, they will just melt on your cookie sheet and look like a big sloppy mess!
Ready to Bake
Preheat Oven to 350. Line baking sheets with parchment paper.
Scoop the cookie dough out onto baking sheets and let it sit out at room temperature while the oven preheats. They spread a little better if they don’t come straight out of the fridge or freezer. Rather, let them sit out 10-20 minutes.
Bake on the center rack for approximately 9 minutes or until the edges begin to lightly brown.
Take the cookies out of the oven and immediately sprinkle them with the sea salt and raw sugar blend (or just sea salt if you don’t have any raw sugar on hand). Let them cool slightly (5-10 minute) before transferring them to a cooling rack so the caramel bits have time to firm up a bit.
Some of the cookies will get a funny piece of caramel sticking out the side of them. After the cookies have fully cooled, feel free to cut any crazy caramel pieces off with a knife. Let your children eat the caramel. They will love you for it. Trust me on this one!