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.
Brown Butter & Sea Salt Chocolate Chip Cookies
Inspired by all of the delicious cookie recipes I've tried. This is the best chocolate chip cookie in the entire world!
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon of sea salt, plus more for sprinkling
- 2 sticks (1 cup) unsalted butter
- 1 1/2 cups packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt (or sub sour cream)
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup milk chocolate chips
Preheat the oven to 350 degrees F.
Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Stir in the chocolate chips.
Cover dough and chill for 2 hours in the refrigerator, or place in freezer for 20 minutes if you are super eager.
Once dough is chilled, measure 1/4 cup of the dough into a ball. If the dough is too hard, let it sit out at room temp for 20-30 minutes or until you can roll the dough into balls It doesn't have to be perfectly rolled. Place dough balls on cookie sheet, 2 inches apart and sprinkle each dough ball with a little bit of sea salt.
Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets and sprinkle with a little extra sea salt if desired. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.