Sometimes I buy a bag of trail mix specifically for any pieces of chocolate it might include.
(And by “sometimes,” I mean “always.”)
The last time I was eating trail mix, my husband said, “I don’t know why you don’t just eat a bag of chocolate.”
Well, the reason is quite simple: I feel better about my chocolate consumption if it’s mixed into a somewhat healthy snack — even though at the end of the day I’m left with a bag of nuts and dried fruit containing zero chocolate.
Why am I talking about trial mix here!?!?
And I made these absolutely amazing Salted Brown Butter Chocolate Chip Cookies because what I really wanted was the cookie dough!
Am I saying that baked cookies are in any way similar to trail mix?
No, but in my mind I see the correlation, and I hope get it, too. And I really hope you’ll make these cookies! Baked or not, the flavor is insanely delicious!
As you know, I’m a chef, not a botanist — so please forgive me if I’ve gotten this one wrong. I think this is Jupiter’s Beard. Of course, if you know otherwise, I’d love for you to leave me a comment telling me. Thank you!
- 1 cup brown butter, softened (here's How To Brown Butter)
- 1-1/4 cup golden brown sugar
- ¼ cup granulated sugar
- 1-1/2 tablespoon vanilla extract
- 1-1/4 teaspoon sea salt
- 2 large eggs
- ½ teaspoon baking soda
- 2-1/4 cup all-purpose flour
- 3 cups semisweet chocolate chips, chopped (see notes)
- Preheat the oven to 375 degrees F, and line two baking sheets with parchment paper. Set aside.
- In a medium-sized mixing bowl, combine the brown butter with the sugars, vanilla and salt. Once it's completely smooth, add the eggs and stir to combine thoroughly.
- Add the baking soda and flour, and mix just until everything is incorporated evenly and there are no signs of dry flour left.
- Fold in the chocolate chips.
- Dollop or scoop the dough, about 1-1/2 tablespoons each, onto prepared baking sheets. Leave a couple inches between the, as they will spread when the bake.
- Bake the cookies for about 10 minutes. They should be soft when they are removed from the oven, and will firm a bit as they cool.
- Let them rest on the baking sheets for at least 10 minutes and then move them to a cooling rack or a large plate.
Please note that the listed prep time does not include making the brown butter, which I suggest you make ahead of time. (I make a lot at once and always have it on hand.)
Disclaimer: I'm not suggesting you go out and eat cookie dough, because it typically includes raw eggs. Please use your own judgment and be cautious.