These may be my new favorite cookie of all time. I can't tell you how delicious the combination of sweet chocolate chips cookies is with that perfect sprinkle of salt on top. *dreamy* Additionally, the addition of only brown sugar (no white) and the melted butter makes these chewy and irresistible. Thank you, Gaby, for changing my view of Chocolate Chip Cookies.
Salted Brown Butter Chocolate Chip Cookies
recipe adapted from What's Gaby Cooking
Makes 40 small cookies
1 cup (2 sticks) unsalted butter
1-1/2 cup brown sugar
2 large eggs
2 tsp pure vanilla extract
2 cups flour
1 tsp baking soda
1 tsp sea salt
1/2 tsp baking powder
1-3/4 cups old-fashioned oats
1-1/2 cups chocolate chips
Sea salt for topping
Preheat oven to 350 degrees.
Cut the butter into small pieces and place them into a small pot over medium heat. Stir the butter as it melts. Once melted, stir, and watch closely for the moment the butter turns from a yellow to a golden hue. Remove from heat and transfer the butter to another bowl to cool.
In a large mixer, beat together the melted browned butter and brown sugar with a paddle attachment. Stir for 2 minutes. Add in one egg at a time and then vanilla. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the oats and chocolate chips and combine. Refrigeration is recommend, but I scooped them immediately.
Scoop cookies onto a lined baking sheet. and sprinkle each cookie with sea salt. Bake for 8-11 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.