Everybody loves the chocolate chip cookie. It’s an American classic that has made its way in the homes and hearts of kids and grown-ups alike. There are seemingly endless possibilities for creating a scrumptious flavor and texture profile, and most people have very strong opinions about who makes the best chocolate chip cookie. Some people prefer crispy, and some prefer chewy, some people vote in favor of dark chocolate, some of milk, still others throw oats or nuts into the mix that they call perfect.
Well, I have a game changer for y’all: the brown butter sea salt chocolate chip cookie. This cookie doesn’t stray too far from Ruth’s classic Tollhouse recipe in terms of the delicate balance of flavors. The still not-too-sweet chocolate offsets the sugary-warm dough, and all the flavors are still wrapped in a salty little bow that brings everything together in a perfectly composed cookie package. What makes this recipe so different from all the other chocolate chip cookies out there is the brown butter. It adds a rich, nutty depth of flavor worthy of your most desirous food fantasies. Toss in some exceptional chocolate chips, and add a sprinkle of corse sea salt, and you have the secret to happiness. Your friends will be begging you to bring these to the next dinner party!
- unsalted butter, softened – 1 cup (2 sticks) plus 1 tablespoon
- light brown sugar, lightly packed – 1 cup
- granulated sugar – 1/2 cup
- pure vanilla extract – 2 teaspoons
- large egg – 1
- large egg yolk – 2
- all-purpose flour – 2 1/4 cups
- salt – 1 teaspoon
- baking soda – 1 teaspoon
- dark chocolate chips – 1 1/2 cups
- coarse sea salt for sprinkling – t tablespoon
- Brown 1 stick plus 1 tablespoon of butter in a saucepan over medium heat. Allow the butter to melt completely. Just before the butter begins to brown it will start to foam up. Slowly stir the butter until it begins to turn a warm chestnut color, as tiny brown flecks begin to form on the bottom of the pan. Keep stirring, and pay close attention because you want the butter browned but not burnt. Once the butter is browned, pour it into a bowl and allow to cool. You can put it in the fridge for a while to speed up this process (remove it from the fridge before it solidifies).
- In a large bowl, cream together the other stick of butter with the granulated sugar and brown sugar. Mix on medium speed for 3 to 5 minutes, until light and fluffy. Add the vanilla and beat until incorporated. Periodically scrape the sides of the bowl.
- Slowly add the brown butter. Make sure the brown butter isn’t too warm, or it will melt the sugars prematurely and produce thin, flat cookies. Mix on medium speed for 2 more minutes.
- Add the egg and egg yolks. Mix for another minute.
- In a medium bowl, sift the flour, salt, and baking soda. Add the dry mixture to the butter mixture and mix on low until flour is just incorporated.
- Fold in the chocolate chips with a wooden spoon.
- Cover and chill the dough in the fridge for at least 30 minutes. Chilling the dough is essential for thick cookies.
- Once the dough is chilled, preheat the oven to 350°. Line cookie sheets with parchment paper and scoop cookies with tablespoon. Place two inches apart and sprinkle each ball with sea salt.
- Bake for 10 to 12 minutes, or until golden brown. Rotate trays halfway through.
- Let cool for a couple minutes and transfer to cooling racks. If you like extra salt, add a little now while the cookies are still warm and melty.