It’s the season for making and baking! I really enjoy trying new recipes, especially during the Holidays. Now that my youngest son is older, he turned eight in June. He loves being my helper and wanted to make cookies for his teachers at school. Which was perfect timing since I joined a few blog friends in a Holiday Cookie Blog Hop! Today I’m sharing a new to me recipe, I found on Instagram from one of my favorite local grocery stores Nugget Markets.
Typically I have mixed results when baking chocolate chip cookies, BUT the recipe is going to be my new chocolate cookie recipe! These cookies are soft, have the perfect chocolate to cookie ratio and the hint of sea salt brings the flavors out! They’re also the perfect make-ahead cookie dough, you can make the dough on a Sunday and bake them on Monday and they’ll still turn out amazing! I planned to share lots of making of the cookies, but life!! Below is the recipe and you won’t be disappointed!
BROWN BUTTER CHOCOLATE CHIP COOKIES WITH SEA SALT
*Recipe adapted from Nugget Markets
Cookie Ingredients
1 Cup of Unsalted Butter
2 Cups of Flour
1 Teaspoon of Baking Soda
1 Teaspoon of Salt
1 1/2 Cups of Brown Sugar
1 Cup of Sugar
2 Eggs
2 Teaspoons of Vanilla Extract
8 Ounces of Chocolate Chunks (either semi-sweet or dark chocolate)
Sea Salt (save for last)
Make It
Melt butter in a small saucepan for about 5-8 mins until brown butter forms and then set aside for ten minutes
In a medium bowl mix together the dry ingredients: Flour, Baking Soda and Salt
Once the butter has cooled pour in a large bowl, mix in the brown and white sugar and then add the eggs and vanilla extract. Next, fold in the dry ingredients and then add the chocolate chunks.
Cover the bowl tightly with plastic wrap and let chill in the refrigerator for two hours. The secret to perfecting this recipe is letting the dough completely chill! You can make the cookie dough in the morning and then bake the cookies at night. I let my dough sit in the fridge overnight and then baked the next day.
BAKE IT
Heat the oven to 350 degrees - if you have a convection oven use this setting! Line a large cookie sheet with parchment paper and scoop out cookies with a 2 tablespoon cookie scoop. After scooping roll your cookies in a ball and place on the cookie sheet. Gently press leftover chocolate chunks on top of the batter. Bake only six cookies per tray! The cookies bake super fast!
Bake cookies for 8-9 minutes (the sweet spot for my oven was 9 minutes) Cool cookies on a baking sheet for 10 minutes and sprinkle seat salt as soon as they get out of the oven. After 10 minutes transfer cookies to a cooling rack.
The cookies will appeal slightly uncooked in the center but as the cool will firm up and create that yummy soft middle.
Holiday Cookie Blog Hop! Looking for more yummy cookies to make this Holiday season, check out my blog friends cookie recipes, links below!
