Salted Brown Butter Milk Chocolate Chip Cookies

Salted Brown Butter Milk Chocolate Chip Cookies – say that three times fast! These cookies are a unique twist on the classic chocolate chip cookie. Usually I use a semi-sweet chocolate chip, but I saw these extra-large Guittard Milk Chocolate Chips and wanted to try them out (though I think dark chocolate would be even better). The browned butter adds a special richness and delicate sweetness to the cookie, and the sea salt balances the sweetness out. These would be a fantastic addition to a cookie tin for the upcoming holiday season.

Salted Brown Butter Milk Chocolate Chip Cookies

I adapted this recipe slightly from Picky Palate, by subbing in some whole wheat flour and using the milk chocolate chips. I got 21 very large cookies out of the recipe, so make them on the smaller side to get more. I just used Kosher salt, but sea salt would be a more delicate touch if you have it.

1 cup butter (2 sticks)
1 1/4 cups packed dark brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 cup all purpose flour
1 3/4 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon Kosher salt, plus more for sprinkling
11.5 ounce bag of Guittard Real Milk Chocolate Chips

1.  Preheat oven to 375 degrees and line a large baking sheet with a Silpat liner or parchment paper.

2.  To brown the butter, heat a saucepan on medium heat. Add butter and cook, swirling, until golden brown. It will have a nutty aroma and there will be little brown bits of butter on the bottom of your pan. Don’t be afraid to let it get too dark – just keep a close watch on it. It will take about 15 minutes. Let cool (off of the stove) for at least 5 minutes.

3.  Combine sugars in a mixing bowl or stand mixer bowl. Add brown butter and mix until well combined. Add eggs and vanilla, mixing until well combined. Add baking soda and salt to bowl and mix, then gradually add flours to wet ingredients. Mix in chocolate chips until just combined. Scoop dough onto prepared baking sheet (I used two tablespoons to do this, which is why my cookies were so huge), sprinkle tops with additional Kosher or Sea Salt.  Bake for 5 minutes, turn pan, and bake for an additional 4 minutes, until lightly golden on the edges.  Let cool for 5 minutes then transfer to cooling rack.

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