Marissa’s Brown Butter Sea-Salt Chocolate Chip Cookies

My first recipe of many that is to come. I hope you all enjoy! (Inspiration taken from my favorite recipes on Bon Appétit)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, about 8 minutes. Scrape into a large bowl and let cool slightly.

Step 2

Meanwhile, whisk flour, baking soda, baking powder and kosher salt in a medium bowl.

Step 3

Whisk in brown sugar and granulated sugar to browned butter. Using an electric mixer/ kitchen aid on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.

Step 4

Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.

Step 5

Be careful not to overbake! These firm edge, soft center cookies need only about 9-11 minutes in the oven and they will come out perfect I promise. Repeat with remaining dough, let cool and enjoy:)