BROWN BUTTER SEA SALT COOKIES
Steps:
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. In a saucepan over medium heat, melt butter until it starts to caramelize. It should smell nutty and you will see brown bits at the bottom of the pan. Be careful not to burn the butter - in which case you will have to start over. Pour browned butter into a medium bowl and stir in brown sugar and vanilla. In a small bowl, whisk flour and baking soda. Add flour mixture to butter mixture until combined. Let cool to room temperature. Using a tablespoon or small scoop, drop dough onto cookie sheet. Sprinkle with sea salt and lightly press into top of cookies. Bake 15 minutes or until lightly golden. Don't overcook, or cookies will be too dry and crumbly. If desired, melt chocolate in a double boiler or in the microwave at 15 second intervals, stirring in between. Dip cookies in chocolate and place on wax paper. Let harden in refrigerator but don't serve too cold or cookies will be very hard.
SALTED CARAMEL BROWN BUTTER COOKIES
Delicious, chewy, and full of flavor! These salted caramel cookies are sure to please the cookie, chocolate, and salt lovers!
Provided by squeeziebrb
Categories Desserts Cookies Drop Cookie Recipes
Time 1h30m
Yield 35
Number Of Ingredients 11
Steps:
- Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.
- Place unwrapped chocolate kisses in the freezer.
- Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Drop chilled dough by tablespoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.
- Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.
Nutrition Facts : Calories 184.8 calories, Carbohydrate 23.2 g, Cholesterol 32.6 mg, Fat 9.7 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6 g, Sodium 80.5 mg, Sugar 12.1 g
SALTED CHOCOLATE COOKIES
The addition of sea salt takes these big, soft, chocolaty, fudgy cookies to another level. Chocolate lovers will find these cookies irresistible.
Provided by Yoly
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper and spray with cooking spray.
- Combine flour, cocoa powder, baking powder and 1/2 teaspoon sea salt in a bowl.
- Place butter in a saucepan over low heat and cook until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.
- Combine brown sugar, white sugar, eggs, and vanilla extract in a bowl and beat with an electric mixer until creamy. Pour a small amount of the chocolate mixture into the egg mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly so the eggs don't curdle. Fold in the flour mixture until just combined. Do not overmix.
- Drop 6 large scoops of batter about 2 inches apart onto each of the prepared baking sheets.
- Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger, and the tops are crinkled and puffed, 12 to 14 minutes. Immediately sprinkle with sea salt.
- Place baking sheets on a wire rack and cool for 18 to 20 minutes. Remove cookies with a spatula onto serving platter.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 32 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 7.1 g, Sodium 624.1 mg, Sugar 22 g
SALTED BROWN BUTTER COOKIES
Coarse-flake sea salt meets sweet, buttery, crowd-pleasing cookies.
Provided by Marina Delio
Categories HarperCollins Cookies Dessert Butter Bake Kid-Friendly Small Plates
Yield Makes 13 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 325˚F. Line a cookie sheet with parchment paper.
- In a saucepan over medium heat, melt the butter until it starts to brown. When the butter has browned and is ready, the foam will have subsided and it will have turned a nutty color. Watch closely so as not to burn the butter. Pour the browned butter into a medium bowl and stir in the brown sugar and vanilla. In a small bowl, whisk the flour and baking powder together. With a spoon, stir the flour mixture into the butter mixture until combined. Drop the dough by tablespoonfuls onto the cookie sheet. Sprinkle with sea salt and lightly press it into the top of cookies. Bake for 12 minutes.
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- Brown the butter. Cut the sticks of butter into 5 pieces each for easier melting. Using a light colored pan, melt the butter over medium heat until the butter is bubbly and foamy. Scrape the bottom of the pan with a heat proof spatula or wooden spoon to prevent burning. When you begin to see specks of brown in the butter and theres a slight woodsy smell, the butter has reached the browning point. You can remove the pan from the heat at this point to let cool. Once cooled, pour melted butter into glass measuring cup, so you can easily see that the melted butter measures about 1 cup.
- Add the butter, sugars and vanilla to the bowl of an electric mixer. Beat on medium high speed for 2-3 minutes.
- Add the flour, baking soda, baking powder, and salt. Mix until just combined into a dense, shiny dough. Let the dough cool for 15-20 minutes. (You want to make sure to not add chocolate chips as they might melt from the heat of the melted butter.)
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