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Salted Brown Butter Heath Chip Cookies

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Ingredients Method

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter 1 ¾ sticks
  • ½ cup granulated sugar
  • ¾ cups packed brown sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup Heath chips
  • Kosher salt for garnish

Method
 

  1. Melt butter in a medium sauce pan over medium-high heat. Continue to heat as butter starts to bubble - the bubbling sounds will get louder as the butter heats up. Stir constantly, scraping the bottom and sides of the pan with a spatula as you go. Keep a close eye on it as it will change color quickly. Once the butter turns a nice dark golden brown and has a nutty aroma, remove it from the heat. Transfer butter to a heat-proof bowl and let cool. You may place it in the fridge for 15-20 minutes to speed up the process.
  2. Preheat the oven to 375 degrees F.
  3. Combine flour and baking soda in a medium bowl and set aside.
  4. Once butter is cooled, but not hardened, place in the bowl of a stand mixer, along with both sugars, salt, and vanilla. Using the paddle attachment, mix until light and fluffy, about 3-5 minutes.
  5. Add egg and egg yolk and mix until combined.
  6. Mix in flour mixture until just combined.
  7. Stir in chocolate chips and Heath chips with a spoon or spatula.
  8. Scoop 2 Tbs of dough at a time onto a baking sheet lined with parchment paper. You'll need to do at least two separate batches in the oven. Should make about 24 cookies.
  9. Bake for 9-12 minutes, till the edges just start to brown. Remove from oven, sprinkle with additional salt, and let cool a few minutes before removing from the pan.