Browned Butter Mini Chip Cookies

It took like...a crazy amount of time after we moved before I made cookies. Michael even pulled out the old "You know what we haven't had in awhile? COOKIES!" and he.was.RIGHT! And so I decided to go classic and try one of my bjillion chocolate chip cookie recipes that I had saved. Cuz...I mean...you gotta try lots of different ones! They're all different! And these ones have browned butter, which is my bestie.

I also added salt to the tops of these cookies because my sweet and salty situation is like...out of control. It's necessary. I ate a cookie the other day and it didn't have salt and all I could think of how much better it would've been with salt on top. Silly people here are all like "What? Salt on a cookie?" and I'm like "ahhhh you guys have not lived yet! GET SOME!" 

Speaking of cookies, I was soooo excited to make some cookies this week for Michael's cousin's wedding (which is TOMORROW!) Making my food for people I know and love gives me such a happy feeling. It's almost as satisfying as the feeling I get when I eat the food I make. Mmmm.

(speaking of good food....can we talk about the fact that my autocorrect consistently corrects the word "food" to "good"...like...I know food is good....but food is in fact a word, Apple, and it does not need autocorrection! Especially because, let's face it, I talk about food a lot.)

Like right now: These cookies are classic. They're crisp and chewy and have that little extra oomph from the browned butter and salt. Are they my favorite CCC recipe? No. These are...or maybe these...or perhaps these...oh no...or maybe these...or these ?? TOO MANY!

But am I happy I made and proceeded to eat the everloving crap out of these cookies?

Yes. Yes I am.

and I made my brother break his diet to have one. So that was a victory too.

buahahaaaaa....




Browned Butter Mini Chip Cookies

Slightly adapted from Fork vs. Spoon

Makes about 24 cookies.

Ingredients:

• 16 tbsp. (or 2 sticks/1 cup) unsalted butter, browned and then chilled until solid.
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 tbsp. vanilla extract
• 2 cups all purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. kosher or sea salt + more for sprinkling
• 1 cup mini chocolate chips

Preparation:

• To brown the butter: Over medium heat, preferably in a light colored saucepan, heat butter, whisking constantly, until it melts, foams, bubbles, and little brown bits form. Immediately pour into a large heatproof bowl, scraping all the little brown bits in. Refrigerate until solid but still soft (this could take about an hour or so-you can place in the freezer to speed up the process, just keep an eye on it!).
• Prepare a large baking sheet by lightly coating with nonstick spray or lining with parchment paper or a silicone baking mat. Preheat oven to 350F degrees.
• In a medium bowl vigorously whisk together the flour, baking soda, and salt.
• When the butter is solid but soft, add in the sugars and beat with a mixer until combined.
• Mix in the egg, yolk, and vanilla.
• On low, slowly beat in the dry ingredients. 
• Stir in the chocolate chips with a large spoon or rubber spatula.
• Spoon large balls of dough (I used a large cookie scoop) onto the prepared baking sheet, leaving about 2 in. between each dough ball. Sprinkle the tops of the dough with coarse salt (and, if desired, repeat this once the cookies are baked). Place the rest of the dough in the refrigerator while the first batch bakes 8-10 minutes, until set around the edges. Allow to cool on baking sheet for about 5 minutes and then transfer to a wire cooling rack. Repeat until all the dough is used up and all the cookies are baked.

C is for cookie and that makes Kayle happyyyy...