Salty Brown Butter Double Chocolate Chip Cookies

chocolate cookies

One Year: Marbled Banana Walnut Loaf

Salty Brown Butter Double Chocolate Chip Cookies
Makes 1 dozen cookies
2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
8 tablespoons unsalted butter, browned and set aside to cool*
1/2 cup granulated sugar
1 cup medium-dark brown sugar**
2 eggs
2 tsp vanilla extract
1/2 cup white chocolate chips
1/2 cup semisweet chocolate chips
Maldon salt (or other coarse sea salt), for sprinkling

Whisk together flour, baking soda, and salt in a medium bowl and set aside. In a separate bowl, beat together brown butter, sugar, and brown sugar for 2-3 minutes. Add eggs and vanilla and beat for an additional minute until fluffy. Stir in the dry ingredients, followed by the white and dark chocolate chips, until just combined. Roll the dough out into a 12-14 inch thick log and wrap tightly in plastic wrap. Refrigerate for 1-2 hours (this will give the cookie a chewy consistency). Once the dough is chilled, preheat the oven to 375 degrees Fahrenheit. Slice the dough log into 1/2 inch thick rounds and divide between two baking sheets, making sure to give adequate space between each cookie (I do about 2 cookies per baking sheet, but you might be able to fit more!). Bake for 10 minutes total (or until golden brown and soft in the center), rotating the baking sheets halfway through for even baking. Remove from the oven and transfer to a cooling rack immediately. Let cool for 5 minutes. Serve.

*To brown the butter, melt on medium-low heat. Continue heating once the butter has completely melted. The butter will begin to foam and pop, then slowly turn brown-ish in color. Keep an eye on it–you don’t want it to burn! Make sure to scrape the pan of the browned bits at the bottom, as this is that delicious flavor you want!
**Do not use light brown sugar. I used a darker (but not super dark) brown sugar. The reasoning? Brown sugar is molasses and granulated sugar, and the molasses is what gives moisture and chewiness to a cookie recipe. If you use light brown sugar, this means there is less molasses. Do as you will, though. Don’t say I didn’t warn you.


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