Join Marla Mae Harvey of @Madebymarlamae and make a batch of her famous brown butter salted chocolate chip cookies. The Food Network Champion shares that she always has a batch of this cookie dough in the freezer for whenever the craving hits.
Brown Butter Salted Chocolate Chip Cookies
- 8 oz UNSALTED butter (2 sticks or 1 c)
- 288 g AP flour (2.25 cups)
- 1/4 tsp salt
- 1 tsp baking soda
- 96 g granulated sugar (3/4 cup)
- 96 g dark brown sugar (3/4 cup)
- 1 room temp large egg
- 2 tsp vanilla (or 1, whatever you like)
- 12 oz chocolate chips
- Flaky salt
Preheat oven to 375 degrees F.
Take your butter and cut it into smaller pieces, or don't, but it melts faster. Put your butter in a small saucepan and heat on medium high. The butter will melt fast so DON’T walk away yet. Let the butter cook, you'll start to see the foam, and you can hear it. I listened to this podcast about how you can tell certain foods are done just from the smell and sounds and it's true! Anyways... cook the butter until you start to smell a nutty smell, kind of like roasted pecans. CAREFULLY take your on and swirl it gently to get it all mixed so it browns evenly.
Once the foam starts to disappear and you can see the color change to an amber pull it from the heat immediately. Let start to cool while you gather the rest of your ingredients.
Combine all the dry ingredients into a separate bowl EXCEPT the two sugars. Let the butter cool for about 20 minutes. It's hot oil so it's going to need some time. Take the butter and transfer it to a metal bowl, it can be a mixer bowl too! Then add both sugars to the butter and mix until incorporated. If the butter is around room temperature add your egg and mix. If your butter is still** HOT** it will scramble the egg.
Start to incorporate the dry ingredients and mix. If you're using a kitchen aid, use the paddle attachment to mix your dough, if not a hand whisk or a spatula work fine too, they just take a little longer.
Once you have everything combined, add your chocolate. You can add pecans, walnuts, any kind of nut to this but I would take out some of the chocolate because it can get a little too busy.
Once everything is mixed and you have a homogeneous mixture start prepping the dough to be baked. Take a sheet tray with parchment and start forming your dough balls. You can use an ice cream scooper but I would say keep them around 1-2 TBSP large. Keep them around 2 inches apart on the tray. I usually do about a 2 TBSP and I'm able to fit 12 per half sheet tray. I flatten mine JUST A LITTLE and sprinkle flaky salt on top. I like to freeze my dough for about 10-15 minutes before baking but you don't have to.
Bake for 8-10 minutes or 12-15 min max depending on if you like them soft or crispy. I usually do mine for about 10-12 minutes so the middle is still slightly soft but 8 minutes if you like them gooey. Then let them cool, or not, and enjoy!
***Note for the chocolate chips:**You can use literally any chocolate you want, I’ve used chocolate wafers, you can use white chocolate, semi-sweet, a mixture of everything, doesn't matter just make it how you like.
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