I have been wanting to bake chocolate chip cookies that taste like pure luxury, and while I’ve tested many, I have never quite perfected my own recipe… until now!
I knew I wanted to create a cookie that would make anyone want to savor that exact moment when they first bit into it. They had to be a little unique too! I don’t know about you but my perfect chocolate chip cookie is a little crisp on the outside but still chewy and moist in the middle. It’s not overly chocolatey, and certainly not too sweet.
Through trial and error, spoonfuls of cookie dough, and scribbled recipes, I’ve finally created a cookie that I’m proud to share with you. These brown butter & sea salt chocolate chip cookies are now my go-to cookie.
In fact, I’m actually considering them to be one of life’s essentials. You should too.
The sweet and salty combination is something that I’m completely in love with… chocolate covered pretzels, kettle corn, and all of those sweet and salty Chex mixes! These snacks make me want to throw fun get togethers just so I can keep out bowls to munch on. It may be a little selfish but don’t act like you wouldn’t come over, especially if we’re watching marathons of Dexter.
You want to blend some margaritas and bake these cookies too? Now that’s a real party!
These cookies are made using brown butter and are finished with a sprinkle of sea salt. A little sweet and a bit salty. Totally milk dippable.
If you are wondering what brown butter is and have never baked with it, you are in for quite a treat! The nutty aroma of a browned butter is quite magnificent and adds great flavor to any baked good. Basically it just involves melting it in a saucepan until is begins to foam, crackle, and brown. If you’d like pictures of what brown butter looks like and how to make it, you can check out my tutorial on how to make brown butter.
Now let’s get on to the secrets of the crisp outside and chewy inside.
Removing these cookies from the oven when the outsides are set but the centers are still puffy is crucial to a chewy cookie. Yes, you’ll underbake them a bit, but it’s important to remember that the cookies will continue to bake on the cookie sheet once removed from the oven. I think most people forget this, and are often times left with hard cookies the next day.
I can’t tell you how obsessed I am with this recipe or how much I want you to try this and let me know what you think. Is this the perfect chocolate chip cookie recipe?
Let’s be a bit social. Visit my facebook page and let me know what your favorite type of chocolate chip cookie is. Do you prefer it chewy and soft? Crispy? Extra-chocolatey? I’d love to know.
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