If there was ever a day of the week that you deserved a cookie, it would be today…..
Because Mondays are just darn rough – they don’t call them Manic Mondays for nothing.
And because you’re amazing, I think you deserve to make yourself some amazing cookies –these Browned Butter Double Chip Cookies to be exact.
Dark Chocolate Chips…..
Sprinkled with Sea Salt.
Slightly crispy exterior, uber chewy interior and jammed packed with goodness. And the bonus? The dough freezes perfectly. Just scoop the dough onto a baking sheet and freeze them in a single layer for a few hours before bagging them up.
The frozen dough can keep in your freezer for a few months (if they last that long!). And when you get a hankering for warm cookies, bake them frozen (don’t defrost) and add a couple extract minutes to the baking time.
Here’s to Mondays – now go bake some cookies! :)
Browned Butter Double Chip Cookies
Makes about 18 large cookies
¾ cups unsalted butter
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cornstarch
½ cup granulated sugar
1 cup light brown sugar
1 whole egg
1 egg yolk
1½ tablespoons vanilla extract
1½ cups dark chocolate chunks or chips
1 heaping cup baking toffee bits (I used Heath’s)
sea salt flakes
Place the butter in a saucepan and melt over medium heat. Swirl the pan and allow the butter to bubble and foam slightly. Continue browning the butter until it begins to smell nutty and it turns a dark golden brown. Remove it from the heat and allow the butter to cool to room temperature.
Sift together the flour, salt, baking soda and cornstarch. Set the dried ingredients aside.
Place the browned butter and both sugars into the bowl of a stand mixer. Beat for about 1-2 minutes. Add in the egg, egg yolk and vanilla extract until combined. On low, slowly add in the dry ingredients until just combined. Using a wooden spoon, stir in the chocolate chunks and toffee bits.
Chill the cookie dough for about an hour.
Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or silpat mats.
Once chilled, use a cookie scoop (ice cream scoop) and scoop the dough onto the prepared baking sheets about 2-3 inches apart from each other. Sprinkle the tops of each cookie with sea salt.
Bake for about 15 minutes until the edges of the cookies begin to turn golden brown and have set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.