Friday, February 22, 2013

Salted Chocolate Chip Cookies

I have eaten way too many of these amazing little wonders today. The boys and I made them last night and I found Ethan sneaking them off the pan before they were cool. 

I found the original recipe here. But changed it a little to fit our tastes.

So there they are today, calling my name, and who am I to ignore a call? Then I tell myself if they weren't there they wouldn't be able to tempt me so maybe I just need to eat them so they'll be gone and not able to tempt me any more. Makes sense right? I does in my head. :)

I think the secret to these is browning the butter which gives it such an amazing flavor. 
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon of salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoons vanilla extract
1 tablespoon plain greek yogurt (I didn't have greek yogurt so I used Sour Cream and it tasted great!)
2 cups semi-sweet chocolate chips
Coarse sea salt for sprinkling

Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. When the butter will begins to foam, make sure you start whisking to prevent any burning. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.  Set the butter in the refrigerator for 15-20 minutes or until room temperature.

Meanwhile mix together the sugars.

Once the butter has cooled a bit, use an electric mixer to mix the butter and sugars until well blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are in a hurry.

Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 heaping tablespoon of dough and roll into a ball. Dip the top of the ball into coarse sea salt. Place dough on ungreased cookie sheet, 2 inches apart.

Bake the cookies for about 9-11  minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underbaked in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. After a few minutes, transfer the cookies to a wire rack to cool completely. So delish!

If you don't take the time to refrigerate the dough they'll come out flat.

Elijah said that chocolate chip are his most favorite cookie.

What about you? What's your favorite kind of cookie?

1 comment:

Mrs.Rabe said...

Those look great!

I'll have to try your recipe!