Our Salted Brown Butter Chocolate Chip Cookies are the perfect balance of warm, gooey, and nutty. We can guarantee these will be some of the best cookies you’ve ever had.
Follow us on IG @DashofSazon for day to day foodie goodness
Put the sticks of butter into a large, shallow pan over medium heat. They will melt and start to bubble. Whisk often to prevent burning. The butter will turn golden, and then light brown. The butter is ready when it has turned a deep brown like a pecan, and smells nutty and delicious. Watch it very closely, because it can go from perfect to burned in an instant.
Pour the browned butter into the bowl of a stand mixer and put into the freezer for 45 minutes. In a large bowl, sift together the flour, cornstarch, baking soda and salt. In a separate bowl, combine the brown and cane sugar. Start beating the cooled butter over low speed with the paddle attachment. Pour in sugars, vanilla and almond extracts and raise speed to medium high. Beat for 4 minutes until the mixture is light and fluffy.
Lower speed to medium low and add the eggs one at a time, waiting until each one is completely combined before adding the next. Add in the flour mixture, scraping down the sides so that all the flour is incorporated. Pour in chocolate chips and pecans, if using.
Cover bowl with a reusable silicone lid or damp towel and refrigerate for 2 hours, or 30 minutes if that’s too long to wait. Preheat oven to 325°F. Use a cookie scoop or mini ice cream scoop to form equal balls of dough, about the size of a golf ball. Add 12 dough balls to a silicone mat-lined baking sheet and bake for 9 minutes. Remove from oven and sprinkle with Maldon sea salt. Cool for 5 minutes and go crazy.