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Brown Butter Chocolate Chip Cookies with Sea Salt

Serves 24

45 min

Brown Butter Chocolate Chip Cookies with Sea Salt

Recipe GLPR2fe334e7ff1feb

0.0(0)
Dessert
45 min
Servings: 24
Oven
SNAP eligible

Rich and buttery cookies featuring nutty browned butter, a blend of chocolate chips and chunks, and a hint of molasses. Topped with a light sprinkle of sea salt to complement the sweetness. These tender, golden cookies are perfect for any occasion.

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Ingredients

4 oz unsalted butter, cut into 1-inch pieces

4 oz unsalted butter, room temperature, cut into 1-inch pieces

2/3 cup granulated sugar

2/3 cup dark brown sugar

2 teaspoons molasses

1 large egg

1 large egg yolk

1/2 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon sea salt plus extra for sprinkling

1 cup chocolate chips

1 cup chocolate chunks

4 oz grated semisweet chocolate

Directions

  1. In a small saucepan, melt the first 4 oz of butter over medium heat, swirling occasionally. When the milk solids turn golden brown and the butter smells rich and nutty, remove from heat. Be careful not to let it darken too much or burn. Strain the browned butter through a fine-mesh sieve into a clean bowl and set aside to cool slightly.

  2. Place the remaining 4 oz of room-temperature butter, granulated sugar, and dark brown sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light in color and fluffy, about 2-3 minutes.

  3. Add the molasses to the sugar mixture and beat until fully incorporated.

  4. Pour the cooled browned butter into the mixer and beat on medium speed until combined.

  5. Add the whole egg and egg yolk to the mixture and beat until fully incorporated.

  6. Add the vanilla extract and beat on low speed until just combined.

  7. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and sea salt.

  8. Add the dry ingredients to the mixer bowl and beat on low speed just until the dough comes together, taking care not to overmix.

  9. Remove the dough from the mixer and transfer to a large bowl. Using a wooden spoon, fold in the chocolate chips, chocolate chunks, and grated semisweet chocolate until evenly distributed throughout the dough.

  10. Cover the dough and refrigerate for 30 minutes.

  11. Preheat your oven to 350°F. Line several baking sheets with parchment paper or silicone mats.

  12. Scoop the dough into approximately 1.5 oz (42 g) balls, about 2 inches in diameter, and place them on the prepared baking sheets. Press each ball down lightly to flatten slightly.

  13. Sprinkle the top of each cookie with a small pinch of sea salt.

  14. Bake for 12 to 14 minutes, rotating the baking sheets halfway through, until the edges are golden brown and the centers appear just set and firm.

  15. Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.