My first time browning butter was a pretty amazing experience. I managed to brown it without burning it and my oh my, the smell was heavenly. I typically don’t like the smell of butter, but browned butter, well, that’s a whole ‘nother story.
My birthday passed recently, and of course, I made my own birthday cake! I’ll be making a post on that very soon. (psst! it’s an oreo cake)
These really are some AWESOME cookies, so I highly recommend trying these out. The browned butter adds a dimension to the cookies that you can’t get with any other ingredient.
- 2 sticks unsalted butter
- 2 1/4 cups all purpose flour
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 Eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup milk chocolate chips
- fleur de sel to garnish – optional
- Into a heavy bottom sauce pan melt butter over medium heat. Continue cooking until butter turns brown. Stirring constantly. Remove from heat. Set aside to cool.
- Into a large bowl: mix: flour, baking soda, and salt. Set aside.
- Into your stand mixer add: butter and sugar. Mix until combined. Add eggs, vanilla and continue mixing.
- Gradually add flour mixture and mix until just combined. Fold in chocolate chips.
- Transfer dough to refrigerator to set for minimum of 30 minutes.
- Preheat the oven to 350 degrees. Using a small cookie scoop, scoop dough balls onto a rimmed baking sheet lined with silicon, parchment or spray with non-stick spray. Leaving space between each for spreading.
- Bake for approximately 11 minutes. Allow cookies to cool on pan for a minute and then transfer to a wire rack. Garnish with fleur de sel if desired.