Brown butter chocolate chip cookies with salt {not cold! }

These salty brown butter chocolate chip cookies are chewy and soft and have a stunning taste. They can be baked immediately; no cooling is required!

Do you know the next-grade gourmet biscuits you often see in high-end bakeries that taste like heaven? Or is it an amazing cookie that people pose and brag on Instagram? Then you think, “If I could do those at home!?” Well, now you can!

Next level chocolate chip cookies

By combining these recipes, these recipes can enhance your food Simple ingredients:

1. Brown Butter: Added caramel flavor to the cookie dough, delicious flavor (not hard to do here! Tutorial).
2. Brown sugar to granulated sugar ratio is higher: Generates more chew and deeper flavor.
3. Top flake sea salt: Cut off the richness of the chocolate and sweet cookie dough, making the cookies taste delicious (more below!).

If that’s not enough, here are two other major selling points to convince you why you want to make these cookies right away:

The dough can be mixed by hand In a bowl (no electric mixer required!).

Cookies do not require any refrigeration. They can bake right away! (Insert: Main Joy! 🎉)

These salty brown butter cookies are very good. They are soft and chewy, with the incredibly delicious cookies’ talent and flavor that I want to make them forever every day and forever.

Some notes about flaky sea salt

Adding flakes of sea salt to the top of the baking cookies is completely optional. If it is not your business, feel free to drop the salt.

If you are using it, here are some important tips:

• Use flaky sea salt. Lightweight fine grains are perfect for adding a little bit of salt without overwhelming. I do not recommend using coarse salt, kosher salt or cream. This is the salt I bought and used. {aff. Related}
• With salt Just as the cookies come out of the oven.
• Add only one sprinkle – There are only a few cereals per cookie. That’s all you need!

I’m almost done…

I highly recommend using semi-sweet chocolate chips in this recipe. Personally, I think the milk chocolate chips are too sweet for these growing cookies.

But I am not here to micromanage your life, so please follow your heart.

you able Cool the dough for a few hours, or if needed. If you do this, cut the dough and shape into balls before cooling. Add for a few minutes during baking time (if the cookies don’t discolor well while baking, reduce the baking temperature to 325 degrees Celsius and/or press the ice-cold cookie dough for a light press before baking).

Indeed, these are the most delicious chocolate chip cookies ever! I hope you love them!

A year ago: Super simple brown sugar roasted ham
Two years ago: Quick and easy foolproof pizza dough
Three years ago: Easy snow-free bread bread
Four years ago: Easy Chicken Chicken Enchilada Claypot
Five years ago: The best banana muffins
Six years ago: Big fat double chocolate chip cookies {almost imitation of Lewandowski bakery}
Seven years ago: Unfilled chicken cordon in pot with roasted broccoli
Eight years ago: Quick weekend homemade spaghetti sauce
Nine years ago: Whole-cereal peanut butter and honey banana muffins
Ten years ago: The foolproof butter puff

Salty Brown Butter Chocolate Chip Cookies

yield: 30 To 36 cookies

Preparation time: 25 minute minute

Cooking time: 10 minute minute

Total time: 35 minute minute

• 1 cup ((227 g) Salted butter
• 1¼ cup ((265 g) Light or dark brown sugar packaged
• ½ cup ((106 g) granulated sugar
• 2 Big ((100 g) egg
• 1 Big ((20 g) yolk
• 1 teaspoon Vanilla extract
• 3 cup ((426 g) All-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 cup ((340 g) Semi-sweet chocolate chips
• Flake sea salt for sprinkling (optional)

Chef ModePrevent the screen from becoming dark

• Two half paper trays and parchment paper; set aside.

• For brown butter, Cut the butter into pieces and add to a 10-inch skillet (preferably light in color so that it can be easily seen when the butter turns brown). Heat over medium heat and stir as the butter melts to cook evenly.

• As the butter continues to cook, stir slowly with a silicone spatula. The butter will foam, red, and bubble, and after a few minutes (5 to 8 minutes), the solids in the butter will start to turn golden. Brown butter burns easily, so don’t walk away!

• When the butter solid turns brown and golden, it smells caramel and aroma, immediately remove the skillet from the heat and pour the butter into a large bowl.

• For cookies, Use brown butter to a bowl and add brown sugar and granulated sugar. Stir to combine. Let the mixture sit until almost no warmth or cool to room temperature, 5 to 7 minutes.

• Add the egg, yolk and vanilla and stir until well combined, the batter is light and creamy.

• Add flour, baking powder, baking soda and salt. Mix until several strands are kept dry.

• Stir the chocolate chips until well combined. Let the batter rest while preheating the oven.

• Preheat the oven to 350 degrees Celsius.

• Insert the cookie dough oop into the 2 tablespoon size portion (I used #40 medium cookie spoon) and roll into the ball. Separate a few inches apart on the prepared baking sheet.

• Bake for 10 to 11 minutes until the cookies just surround the edges and the top is a little cracked. For super soft and chewy cookies, don’t overbake.

• If necessary, sprinkle a few grains of sea salt from the oven immediately.

• Let the cookies cool on the baking sheet for a few minutes, then move them to the wire rack to cool completely.

Flattening of cookies: If your cookies flatten in the oven, increase the oven temperature by 25 degrees. I found these cookies bake the best bake in a standard bake vs convection bake, but you can use the oven settings on the oven to see the most effective way.
Cold cookie dough: These cookies can be baked immediately. However, if you want to cool the cookie dough before baking, roll the cookie dough into balls In advance Cool, if baking the cookie dough directly from the refrigerator, add 1 to 2 minutes during baking time.

author: Mel

course: dessert

gourmet food: American

method: bake

Serve: 1 cookie,,,,, Calories: 187KCAL,,,,, carbohydrate: twenty fourg,,,,, protein: 2g,,,,, Fatty: 9g,,,,, Saturated fat: 6g,,,,, cholesterol: 30mg,,,,, sodium: 139mg,,,,, fiber: 1g,,,,, sugar: 14g