I love cookbooks, especially baking cookbooks. My Mom led me to a cookbook by Shelley Jaronsky who has a food blog and a book named Cookies and Cups! I tagged so many recipes in this book, but I thought if you are gonna bake from a cookbook where the first word is cookies…lets make the cookies! Lets start with the chocolate chip cookies on the cover.
There is a deep love in my soul for chocolate chip cookies. Out of all the cookies in all the lands, chocolate chip is my fave. When I stumbled upon this gem of a cookie recipe I decided it was the one. Browned butter? Any form of butter is the key to my baking heart. You then throw in sea salt to counter act the sweetness? It truly is the best of both worlds! The consistency of the cookies is so soft and I could not believe that they had absolutely zero greasiness. These are a keeper and may actually become my go to chocolate chip cookie recipe!
- 1 cup (2 sticks) butter
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, whisked
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips (I used 1 c. mini semi-sweet chocolate chips)
- flaked sea salt, for sprinkling
- In a medium saucepan, melt the butter over medium heat, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat, pour into a separate bowl (this allows the butter to stop cooking) and allow the butter to cool for 20 minutes.
- While the butter is cooling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
- Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips.
- Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. I always add extra chocolate chips on top for that bakery look. Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey).
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
- Store airtight at room temperature for up to 3 days. (Ours lasted maybe a day!)