Aly’s Brown Butter Sea Salt Chocolate Chip Cookies

Name: Aly’s Brown Butter Sea Salt Chocolate Chip Cookies
Cuisine: American
Ingredients: 1 1/2 cups of Granulated sugar; • 2 1/4 cup of Brown sugar; • 3 tsp. of Salt (I add less because I use salted butter); • 1 1/2 cup of Butter (I do a tiny bit more because some of it burns off when you brown it); • 3 Eggs; • 3 tsp. of Vanilla extract; • Splash of Coffee extract (can be a bit of espresso, instant powder w/ hot water, leftover coffee, coffee concentrate, whatever is easiest it’s just to bring out the cocoa flavor); • 3 3/4 cups of Flour; • 1 1/2 tsp. of Baking soda; • 24 oz of Chocolate chips (just eyeball it whatever looks good); • Sea salt flakes to garnish

10 steps

Updated at: Thu, 08 Aug 2024 22:25:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories281.7 kcal (14%)

Total Fat13.5 g (19%)

Carbs40.7 g (16%)

Sugars28.9 g (32%)

Protein2.7 g (5%)

Sodium260.2 mg (13%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

36 servings

1 ½ cupsgranulated sugar

2 ¼ cupBrown sugar

3 tspSalt

I add less because I use salted butter

1 ½ cupButter

I do a tiny bit more because some of it burns off when you brown it

3eggs

3 tspVanilla extract

Coffee extract

can be a bit of espresso, instant powder w/ hot water, leftover coffee, coffee concentrate, whatever is easiest it’s just to bring out the cocoa flavor

3 ¾ cupsFlour

1 ½ tspBaking soda

24 ozChocolate chips

just eyeball it whatever looks good

Sea salt flakes

to garnish

Instructions

Step 1

Brown the butter in a pot over medium heat. Could be helpful to look up a tutorial on this because there is a very short period of time when the milk solids from the butter becomes caramelized and when it is burnt so be careful!

Step 2

Once browned, place pan on top of a bowl of ice water to cool the butter. Wait until it solidifies, stirring occasionally to make sure the texture becomes creamy again.

Step 3

In a large bowl, whisk the butter on high so it becomes airy and light. Add in the sugars, salt, and butter until paste forms with no lumps

Step 4

Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

Step 5

Sift in the flour and baking soda, then fold the mixture with a spatula. (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).

Step 6

Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

Step 7

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

Step 8

Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly

Step 9

Bake for 12 - 15 minutes, or until the edges have started to barely brown.

Step 10

Cool completely before serving.