Monday, December 12, 2011

recipe: brown butter salted chocolate chip cookies + the great food blogger cookie swap...

It's here, it's here!!

I'm so happy to be able to share this blog with you guys finally! We were asked to wait until today to share, so of course that's what I did :)

A few months ago I signed up for the Great Food Blogger Cookie Swap 2011 and immediately freaked out. Haha. While signing up I was thinking, "Oh! How fun! Make some cookies for fellow food bloggers?? Sure!" But then as soon as I was signed up I thought, "CRAP! BUT WHAT COOKIE WILL I MAKE!? There's so much pressure! These aren't just people, they're FOOD PEOPLE! An ordinary cookie just will not do! I'm so going to be judged....."

And so my quest began to 1. first think of a cookie to make and 2. decide how the heck to jazz it up A LOT!

Here's how I came up with my Brown Butter Salted Chocolate Chip Cookies...

Last month my husband and I went on a trip for our 3rd year anniversary. We stayed at the nicest little B&B. While relaxing in front of their giant fireplace and drinking some hot apple cider we were brought some warm, gooey, freshly baked chocolate chip cookies and milk by Nina, one of the owners. Both my husband and I immediately felt all warm and fuzzy inside while we dunked our cookies in our milk and chowed down. That's when I thought, "Nothing beats a good chocolate chip cookie. Nothing."

That cookie was just what we needed, it instantly brought a smile to our faces. Here we are, miles away from home, snow on the ground outside, sitting beside a warm fireplace...and out comes a plate of chocolate chip cookies. *Swoon*

So I thought, this is the cookie.

Next though, was how to make it more than just your "run of the mill" chocolate chip. I know if I were the recipient, I'd be a little bummed having signed up for this GREAT Food Blogger Cookie Swap to only receive plain 'ol chocolate chip. I think we probably all had this sort of raised bar of I wanted to make sure I met that expectation. 

Enter Brown Butter and Grey Salt. <---ohmygoshareyouserious? YES. 

I knew that these two ingredients wouldn't take away or compete with what we love in a good chocolate chip...all they would do is enhance the cookie. Exactly what I wanted. 

A while ago I had pinned a recipe for Jacques Torres' Chocolate Chip Cookies... I haven't had the time to make that recipe, although I've seen it ALL OVER le Pinterest. I feel like it might be the only chocolate chip cookie ever pinned..."Jacques Torres' secret recipe", etc. Seriously, go's everywhere. If you don't know who Jacques Torres is, click here or here. He's kind of a big deal. 

Call me a "fad follower"...but I had to make his darn recipe and see what all the fuss was about. I just...haven't had..that time. ENTER- PERFECT TIMING!!!

So here is my version of the (I'm assuming) much loved Jacques Torres Chocolate Chip Cookie Recipe...
**Original recipe here

Brown Butter Salted Chocolate Chip Cookies
My recipe makes about 24 cookies

  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups minus 2 tablespoons all purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks unsalted butter
  • 1 1/4 cups dark brown sugar
  • 1 cup plus 2 tablespoons vanilla sugar
  • 2 large eggs
  • 2 teaspoons homemade vanilla extract
  • 1 1/4 pounds Semi-Sweet Premium Baking Chocolate Chips
  • Grey salt

1. Brown butter: Place 2 1/2 sticks in a nonstick skillet over medium heat. Melt completely. Continue to cook gently over medium-low heat until it froths up. Once froth dies down, you should begin to smell a nutty scent (and see your butter turning light golden brown)- this means your butter had browned. :) Remove from heat and chill in fridge until a solid- about 20 minutes. Before using, you'll want butter to be soft and room temperature, if hardened too much in fridge, leave room temp on counter to soften.

This is what your browned butter should look like before mixing with sugars!
2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat.

3. Sift both of your flours, baking soda, baking powder and salt into a bowl. Set aside.

4. Using a mixer with paddle attachment, mix together both of your sugars and softened solid browned butter. Beat until creamed and fluffy.

5. Next add your eggs, one at a time, mixing well after each. Scrape down bowl after each egg addition.

6. Stir in the vanilla. With mixer on low, add all the dry ingredients and mix until just combined, 5 to 10 seconds. 

7. Add chocolate chips in and mix them in very quickly. The key is to not overmix. (Use dough in one day...I wouldn't recommend putting in the fridge to store- it will harden up almost rock solid.)

8. Using a 2" ice cream scoop, scoop out dough and place on baking sheet. Gently press down to create a flattened top surface. Sprinkle lightly with grey salt and bake until golden brown but still soft, about 15-18 minutes. 

9. Carefully remove from oven and cool JUST enough to touch. Devour with whole milk. :)

**Note, make sure you remove that little bit of cake and all purpose flour in the measurements :)

I am SO freaking happy with how these cookies turned out. Warm and gooey and ooooooooh so chocolatey. The brown butter mixed with dark brown sugar gave the cookie an almost toffee/caramel flavor and then that salt on top!? JEEZ LOUISE! So good. My husband loved them, his co-workers loved them, and all three of my food bloggie recipients loved them! Success!

Stay tuned for what my cookie packages looked like and what cookies I received in return!

OH OH OH!! Before I forget! If you are interested in participating in NEXT year's cookie swap, click here!


  1. My mouth is watering right now. I agree nothing beats a good chewy warm chocolate chip cookie.

  2. Oh my god. Can I say that my greatest dessert weakness is salted sweets? Salted chocolate, caramels, etc ... I LOVE THEM. Needless to say, I went nutso over your cookies. Thank you so much for them, and I will definitely be making your recipe!

    These are the ones I made for the cookieswap as well:

  3. Thank you to both of you fine lady friends!!! You guys (err girls) are awesome! ;) And Eleana, I'm so happy you loved them! That warms my heart! Heading over to your blog now....

  4. I just read that you made your own vanilla extract.

    *bowing down to you now*

  5. Just found your blog through the fb cookie swap round up. I need these cookies in my life! fabulous

  6. Sea Salt on Dessert, my fave!

  7. This really looks delicious. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my ISO 22000 Training.


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