I baked up this simple yet delicious recipe using candy coated chocolate Eggies instead of the chocolate chips. The browned butter, hit of saltiness, sweet candied chocolate and soft consistency made these cookies from The Cookies & Cup Cookbook by Shelly Jaronsky a major hit in my house.
The recipe calls for 2 cups semisweet chocolate chips but you can easily sub in a mix of dark and semisweet chocolate, candied chocolate, butterscotch chips, etc. A great way to use up the bits of chipits you have in your cupboard.
If your new to baking make sure your eggs are at room temperature, you measure your flour using dry measuring cups and your baking soda hasn’t been sitting opened in your cupboard for 8 months (if it has been pitch it and buy a new one asap)!
These cookies coupled with your newest obsession on Netflix or tv channel of choice may just brighten your day! So put on your daytime jammies, refresh your pandemic ponytail and preheat that oven. Stay home and stay positive.
Salty Browned Butter Chocolate Chip Cookies
Preheat oven to 350F. Parchment line 2 baking sheets.
1 cup salted butter
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp coarse sea salt
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs, whisked
2 tsp vanilla extract
2 cups semisweet chocolate chips
Flaked sea salt, for sprinkling (optional)
In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once it starts boiling, gently swirl the pan constantly until the butter passes the foamy stage and becomes a deep amber colour. (Use a medium pan as when the butter foams it can rise fairly rapidly.) Remove pan from heat and let it cool down for about 20 minutes (butter should be cool).
In a large bowl whisk together flour, baking soda and salt.
Add the sugars, whisked eggs and vanilla to the cooled butter in the saucepan and stir to combine. Pour this mixture into flour mixture and stir with a wooden spoon until everything is incorporated and dough comes together. Now stir in your chocolate chips.
Use a medium scoop place the dough about 2 inches apart on prepared sheets. Bake for 10-12 minutes until edges are golden.
Cool for 5 minutes and then cool on wire rack.
Cookies will keep for several days well wrapped and are over the top decadent used for ice cream sandwiches!