Another Tuesday, another snowy morning.
If it means a day off, I will gladly take it.
J and I went out in the thick of the storm last night, and walked around the empty snow-filled sidewalks.
The snow was that perfect combination of light and fluffy that only really happens with super cold temperatures. It was quiet and sparkling and my favourite type of winter night.
The city turns into another world with a heavy snowfall.
With that in mind, what better way to spend a snowy day than warming up your kitchen, and filling it with the smell of fresh baked cookies and brown butter.
It is a heavenly combination.
These Brown Butter Chocolate Chip Cookies require a lot of self restraint, because they are that unbelievably good. And hypothetically maybe don’t post pictures on Facebook and then not bring any in to work… Your co-workers will not thank you.
The two most important ingredients are a dark, molasses cane sugar, and brown butter. Together they give these cookies the most delectable nutty toffee flavour.
Ghirardelli chocolate chips and Maldon sea salt add the final nail in the coffin for these cookies, making them the BEST baked goods I have had in quite awhile.
If you plan on eating them all, we can keep it between you and me. Better yet share them with family and friends, sharing is caring etc. etc.
Enjoy guys, and keep warm!
- 1 cup salted butter ( 3/4 cup brown butter + 1/4 cup room temperature)
- 1 cup dark brown sugar (I used Billingtons Natural Brown Molasses Cane Sugar and it was ah-mazing)
- 1/2 cup white
- 1 egg + an extra yolk
- 2 teaspoons of vanilla
- 1 tablespoon of fresh brewed coffee, or 1 teaspoon of dry instant coffee
- 1/2 teaspoon salt (if using unsalted butter make this a full teaspoon)
- 1 teaspoon baking soda
- 2 cups all-purpose flour, sifted
- 1 1/2 cup of Ghirardelli chocolate chips
- Optional: flaky sea salt for topping
- Start by browning the butter in a saucepan over medium heat. First it will melt and bubble, then it will start to smell amazing and sizzle and foam up. Stir constantly at this point so none of the milk solids burn on the bottom on the pan. Keep cooking (and stirring) until the milk solids/brown bits are dark brown and it’s smelling nutty and caramelized. Remove from the heat and pan at this point so it doesn’t overcook, or burn. Let cool for 20 minutes.
- In a large bowl add brown butter, room temperature butter, and sugars. Beat until pale and fluffy.
- Next add in the egg and yolk, mix again until just combined. Pour in coffee and vanilla. Mix in.
- Next in a medium bowl whisk together two cups of sifted flour, baking soda, and salt.
- Fold into the wet ingredients, until it forms a cohesive dough.
- Finally fold in chocolate chips and set in the fridge to chill for 30 minutes.
- Preheat oven to 350 degrees F, prepare baking sheets.
- Scoop chilled dough onto the pan in balls and then carefully sprinkle with pinch of flaky sea salt.
- Bake for 10-12 minutes or until the edges are golden