Brown Butter Salted Chocolate Chocolate Chip Cookies

I feel like it’s been forever since I made a new recipe!

These cookies turned out delicious, but I do have to admit that I think I kind of dropped the ball with the recipe. The dough came out very weird and not at all dough-like. It was crumbly and didn’t come together at all, and I’ve narrowed the problem down to 1 of 2 things… Either I didn’t mix it enough in the very last step (total rookie mistake, especially disappointing because I know that when in doubt, just keep going), or the cocoa that I used was ancient (it was) and probably wasn’t suitable for, well, anything. Nevertheless, I was able to get 1 tray of these in the oven! (The “dough” was a little moist immediately after I made it, so I used a tablespoon to scoop it and form it into balls, but by the time I went to put another tray in, the dough was dry and super crumbly…)

Also pictured: Strawberry chocolate wine smoothie, recipe coming soon!

Brown Butter Salted Chocolate Chocolate Chip Cookies (recipe originally from Picky Palate)
Picky Palate says the recipe should make about 2 dozen cookies

1/2 c butter
1/2 c granulated sugar
1/2 c light brown sugar, packed
1 large egg
1/2 tsp vanilla extract
1 1/4 c flour
1/2 tsp baking soda
1/2 c unsweetened cocoa powder
1 1/2 c chocolate chips
kosher salt, for sprinkling on top

1. Preheat oven to 350°. Line large baking sheet with parchment paper or silpat liner. I don’t have either of those liners, so I sprayed my baking sheet with PAM for baking.
2. Place butter into a small saucepan over medium heat. Melt butter, stirring occasionally, until butter turns brown and there are brown bits on the bottom of the pan. Be careful not to let the color get too dark, as the butter can burn easily once it’s browned.
3. Place sugars into a mixing bowl and add browned butter. Use a hand mixer to combine.
4. Add egg and vanilla to the bowl and combine.
5. Add flour, baking soda and cocoa powder to the bowl and combine.
6. Fold in chocolate chips.
7. Scoop dough onto prepared baking sheet. Press cookies evenly, so they’re about 1/4″ thick.
8. Sprinkle tops with kosher salt, if desired.
9. Bake for 10-12 minutes. Cool cookies on baking sheet for about 10 minutes, then transfer to a cooling rack. Mine took about 8 minutes to bake.

The cookies were really good, so definitely give this recipe a try, even though mine half failed. And if you do bake them, let me know how yours turn out!