Game Changer: Brown Butter Chocolate Chip Cookies with Sea Salt

Step 1

Brown 1 stick of butter in a medium sized pan over medium heat. Allow the butter to melt completely Just before it starts to brown it will begin to foam up.

Step 2

Slowly whisk or swirl the butter until it begins to turn a warm chestnut color, tiny brown flecks start to form on the bottom of the pan. This is a delicate process, so stay vigilant, You want the butter browned but not burnt. Once you’ve browned the butter pour it into a bowl and allow to cool, I generally stick it in the fridge to hurry this process along (just don't leave it in too long; you still want it in liquid form).

Step 3

In your stand mixer with the paddle attachment, cream the other stick of butter with the brown sugar and granulated sugar. Mix on medium speed for 3 to 5 minutes, until light and fluffy. Add the vanilla and beat until incorporated. Be sure to scrape down the sides of the bowl periodically.

Step 4

Slowly add the brown butter, you don't want the brown butter too warm or it will melt the sugars prematurely and make for thin cookies. Mix on medium speed for another 2 minutes. Scrape the sides of the bowl.

Step 5

Carefully add the eggs, one at a time, and mix for another minute. Scrape down the sides of the bowl thoroughly.

Step 6

In a medium bowl whisk together the flour, salt, baking soda and baking powder. Add the dry mixture to the butter mixture and mix on low until the flour is just incorporated. Fold in the chocolate chips with a spatula or wooden spoon.

Step 7

Line cookie sheets with Silpat mats or parchment paper. Scoop cookies with a 2 TB sized cookie scoop. Place closely, in rows, on one of the lined baking sheets. Cover and chill the cookies dough balls in the refrigerate or freezer for at least 30 minutes. Don't skip this step, if the dough is too warm the cookies might spread out too much.

Step 8

Once the cookies have chilled, preheat the oven to 350° F. Place chilled cookie dough balls, 2" apart on lined baking sheets. And bake 2 sheets at a time.

Step 9

Bake for 10 to 12 minutes, depending on the size of dough balls and your oven. Rotate the trays halfway through.

Step 10

Let cool on the trays for a few minutes. While the cookies are still hot and the chocolate is still melty, sprinkle with sea salt or sea salt flakes. Transfer to cooling racks to finish cooling.