salted browned butter chocolate chip cookie

How To Make salted browned butter chocolate chip cookie

• 1

  Start by browning your butter, place butter in a saucepan over medium heat. Melt and allow to simmer swirling the pan occasionally. It will get really foamy, keep swirling or stirring and as you swirl it, it will foam up, you'll notice the center rising up a deeper brown color after each swirl or stir. When the high foam subsides back down to a low foam. It will smell nutty and have brown bits on the bottom. It is done. Then you want this to cool to room temp. I always put in a bowl and place in refrigerator, just to room temp, to speed up the process. Don't let it return to a solid state.
• 2

  Preheat oven to 375. In a large mixing bowl add cooled browned butter, shortening, sugars, eggs and vanilla and beat for 2-3 minutes until very smooth and creamy. Add flour, baking soda and salt to butter mixture. Slowly mix in with mixer on low until flour is incorporated, stir in chips, toffee bits and nuts if desired.
• 3

  Using a 1/4 cup scoop, scoop dough out onto cookie sheets, I line mine with parchment when using toffee bits, as they stick really bad, but you wouldn't need to. I only place 6 cookies on one sheet to allow room to spread. Press down with palm of hand slightly. At this point, you may sprinkle tops of cookies with a little more coarse sea salt if desired. Bake for 13-15 minutes or until golden brown on edges and tops are starting to crack a bit. Remove from oven, place cookie sheet on racks, allowing cookies to cool 3 minutes on cookie sheets before removing. If you feel you accidentally let the cookies bake to long, remove them from pans right away to racks to cool.
• 4

  Enjoy!!! *Of course if you just wanted to do Browned Butter Chocolate Chip you can, just use 1 tsp of regular sea salt instead of the 1 1/2 tsp of course sea salt. *You can make smaller cookies as well, just adjust the baking time accordingly. For a more normal size cookie, I'd go 8-10 min baking time.
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