(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!
I love the combination of the cookie’s earth tones, and the vibrant pink petals.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!
Salted Brown Butter Chocolate Chip Cookies
- 1 cup brown butter softened (here's How To Brown Butter)
- 1-1/4 cup golden brown sugar
- 1/4 cup granulated sugar
- 1-1/2 tablespoon vanilla extract
- 1-1/4 teaspoon sea salt
- 2 large eggs
- 1/2 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.
Recipe NotesWhat are "chopped" chocolate chips?! Let me explain. . . lately I've been loving the texture of chocolate chips when I quickly blend them in a food processor fitted with the blade attachment. It rounds the edges of most of the chips, and makes tiny pieces out of some. Do you have to do this? NO! I'm just into it -- if you have a food processor, check it out and see what you think!
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.