by Donna Cain,
Our family has always loved chocolate chip cookies and over the years we have tried so many different versions……. we have added cranberries, oatmeal, condensed milk, nuts, cherries and coconut, just to name a few. I sometimes feel that this cookie deserves to be simple and old fashion which limits the extra ingredients to REAL chocolate chips only. I was tickled this morning when Byron commented about a facebook post from our friend Heather. She posted a link to a version of this cookie on a blogger’s web site. I was intrigued with the idea of browning the butter, using dark brown sugar and combining two different types of chocolate with the savory salt. All I can say is WHOA!
I just had to publish our version this afternoon so that our readers can plan for the holidays. The combination of the nutty browned butter with the chocolate and salt truly makes them OUTRAGEOUS!
Thanks Heather and Ambitious Kitchen blogger for the inspiration!
- 2¼ cups AP flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 sticks unsalted butter ( 1 cup)
- 1½ cups dark brown sugar
- ¼ cup granulated sugar
- 1 large egg plus 1 egg yolk at room temperature
- 2 teaspoons vanilla extract
- 1 Tablespoon vanilla greek yogurt
- ¾ cup semi-sweet Ghirardelli chocolate
- ¾ cup Belgium chocolate cut into small chunks
- Coarse sea salt for sprinkling on the top
- In a large bowl whisk together the flour, baking soda and salt and set aside. In a small glass bowl whisk together the eggs, vanilla and yogurt. Melt the butter in a saucepan. When the butter begins to bubble and foam whisk continually until the butter turns a light brown color and you can smell a nutty aroma. Make sure it does not burn. Immediately transfer to a bowl to cool for 5-10 minutes. Once cool, add the butter to your stand mixer and beat on medium speed with the sugars until well combined, about 1 minute. On low speed add the egg mixture until combined and then slowly add the flour mixture. Do not over mix. Fold in the chocolate chips. Chill for 2-3 hours in the frig. Preheat the oven to 350. Using a small ice cream scoop place dough on cookie sheet 2 inches apart. Bake for 7-11 minutes until golden brown. Cool the cookies for 5 minutes and add the coarse salt.