These are our new favorite chocolate chip cookies: Browned Butter and Sea Salt Chocolate Chip Cookies from the Ambitious Kitchen. Actually, these are our new-favorite-cookie-of-all-time, and that is saying a lot, especially for me, for whom chocolate chip cookies weren't even in the top five of my favorite cookies. Dear Husband has taken to making tally marks on the kitchen white-board so that he can be publicly accountable for his cookie consumption. These cookies are that good, and since the recipe has already been requested a couple of times, on to my blog it goes.
Tayta and I have modified the Ambitious Kitchen recipe, but Monique gets all the credit for coming up with this great combination of tastes. Our modifications include: using full fat but not Greek yogurt, adding walnuts, using only brown sugar, using only semi-sweet chocolate chips and slightly reducing the quantity of chocolate chips--we're used to that, living in Jordan where a bag of chocolate chips cost a little over $5--on a good day, when they are in the market. And, we make a larger batch.
Brown Butter, Brown Sugar and Sea Salt Chocolate Chip Cookies
(Dough needs to chill)
Ingredients:
4 1/2 cups flour
3 teaspoons baking soda
1 teaspoon sea salt (fine)
2 cups unsalted butter
3 cups brown sugar
2 large eggs plus 2 egg yolks
2 Tablespoon full-fat yogurt (but I'm sure lowfat would work fine, too.)
2 teaspoons vanilla extract
1 12 oz. package of dark semi-sweet chocolate chips
1 to 11/2 cups chopped walnuts
coarse sea salt for sprinkling
--Preheat oven to 350 degrees F, 175 C.
--Melt butter in a heavy bottom saucepan over medium. Once the butter begins to foam, continue whisking the butter just until it begins to brown and gives off a nutty aroma. Remove it from the heat and transfer to a mixing bowl right away so that the butter doesn't continue to cook. This extra step of browning the butter is very worth the effort! Think toffee-flavored cookies. Monique provides a great pictorial tutorial for this step. Let the browned butter cool for before continuing.You can do this quickly by pouring it into a separate bowl.
--Mix butter and sugar with an electric mixer until well blended--I use my Bosch. Beat in eggs, yolks, vanilla, and yogurt.
--Add the dry flour, baking soda, salt. When all is well blended, stir (or mix) in chocolate chips and walnuts.
--Chill dough in the refrigerator for 1-2 hours.
--We used a small cookie scoop to size our cookies, but you could roll them into balls. Place dough on a cookie sheet and press down slightly to flatten. I use the back of a flat spatula. Sprinkle the cookies with just a little bit of sea salt.
--Bake the cookies about 10 minutes--our gas oven isn't well regulated so we check them regularly. The edges of the cookies will be firm and the cookies will be golden brown when they are done. Since the recipe calls for all brown sugar, the cookies will be a little but darker (see picture above), but they are chewy, rather than crisp.
--Cool cookies on a wire rack.
Tayta and I have modified the Ambitious Kitchen recipe, but Monique gets all the credit for coming up with this great combination of tastes. Our modifications include: using full fat but not Greek yogurt, adding walnuts, using only brown sugar, using only semi-sweet chocolate chips and slightly reducing the quantity of chocolate chips--we're used to that, living in Jordan where a bag of chocolate chips cost a little over $5--on a good day, when they are in the market. And, we make a larger batch.
Brown Butter, Brown Sugar and Sea Salt Chocolate Chip Cookies
(Dough needs to chill)
Ingredients:
4 1/2 cups flour
3 teaspoons baking soda
1 teaspoon sea salt (fine)
2 cups unsalted butter
3 cups brown sugar
2 large eggs plus 2 egg yolks
2 Tablespoon full-fat yogurt (but I'm sure lowfat would work fine, too.)
2 teaspoons vanilla extract
1 12 oz. package of dark semi-sweet chocolate chips
1 to 11/2 cups chopped walnuts
coarse sea salt for sprinkling
--Preheat oven to 350 degrees F, 175 C.
--Melt butter in a heavy bottom saucepan over medium. Once the butter begins to foam, continue whisking the butter just until it begins to brown and gives off a nutty aroma. Remove it from the heat and transfer to a mixing bowl right away so that the butter doesn't continue to cook. This extra step of browning the butter is very worth the effort! Think toffee-flavored cookies. Monique provides a great pictorial tutorial for this step. Let the browned butter cool for before continuing.You can do this quickly by pouring it into a separate bowl.
--Mix butter and sugar with an electric mixer until well blended--I use my Bosch. Beat in eggs, yolks, vanilla, and yogurt.
--Add the dry flour, baking soda, salt. When all is well blended, stir (or mix) in chocolate chips and walnuts.
--Chill dough in the refrigerator for 1-2 hours.
--We used a small cookie scoop to size our cookies, but you could roll them into balls. Place dough on a cookie sheet and press down slightly to flatten. I use the back of a flat spatula. Sprinkle the cookies with just a little bit of sea salt.
--Bake the cookies about 10 minutes--our gas oven isn't well regulated so we check them regularly. The edges of the cookies will be firm and the cookies will be golden brown when they are done. Since the recipe calls for all brown sugar, the cookies will be a little but darker (see picture above), but they are chewy, rather than crisp.
--Cool cookies on a wire rack.
3 comments:
Ooooo, those look yummy! I don't know if I could survive in a place where chocolate chips are so expensive!
One of the ladies that works with my husband makes these. AMAZING! I've purposefully avoided asking for the recipe, but now it's right here and I'll have to give it a try myself.
Every Valintine's I bake chocolate chips for my guy. I trying these today! Thanks.
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