Salted Brown Butter Chocolate Chip Cookies

INGREDIENTS

1 cup salted butter
1- ¼ cups packed light or dark brown sugar
½ cup granulated sugar
2 large eggs
1 large egg yolk
1 tsp vanilla extract
3 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
¾ tsp table salt
2 cups semisweet chocolate chips
Flaky sea salt, for sprinkling (optional)

INSTRUCTIONS

1. Line two half sheet pans with parchment paper; set aside.

2. For the brown butter, cut the butter into pieces and add to a 10-inch skillet (preferably light-colored so you can see easily when the butter has browned). Heat over medium heat, stirring as the butter melts so that it cooks evenly.

3. As the butter continues to cook, constantly and slowly stir with a silicone spatula. The butter will foam, sizzle, bubble, and after a few minutes (anywhere from 5 to 8 minute), the solids in the butter will begin to turn golden. Brown butter can burn easily, so don't walk away!

4. When the butter solids are browned and golden and it smells caramelly and fragrant, immediately remove the skillet from the heat and pour the butter into a large bowl.

5. For the cookies, to the bowl with the brown butter, add the brown sugar and granulated sugar. Stir to combine. Let the mixture sit until just barely warm or cooled to room temperature, 5 to 7 minutes.
Add the eggs, egg yolk, and vanilla, and stir until well-combined and the batter is light and creamy.
Add the flour, baking powder, baking soda and salt. Mix until a few dry streaks remain.

6. Stir in the chocolate chips until evenly combined. Let the batter rest while the oven preheats.
Preheat the oven to 350 degrees F. (Make sure the oven is preheated fully before baking the cookies – if the oven isn't hot enough, the cookies will likely spread while baking.)

7. Scoop the cookie dough into 2-tablespoon size portions (I used a medium cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets.

8. Bake for 9 to 11 minutes until the cookies are just set around the edges and a bit crackly on top. For super soft and chewy cookies, don't over bake.

9. Immediately out of the oven, sprinkle a few grains of sea salt on each cookie, if desired.
Let the cookies cool for a few minutes on the baking sheets before removing to a wire rack to cool completely.

from Mel's Kitchen Cafe

Sugar Cookie Bars

Sugar Cookie Bars:

1 -1/2 cups salted butter, softened
1- 1/2 cups granulated sugar
3 eggs
2 tsp vanilla extract
3- 3/4 cups all-purpose flour
3 tsp baking powder

Frosting:

3/4 cup salted butter, softened 

4 -1/2 cups powdered sugar
2 tsp clear vanilla extract
up to 1/4 cup heavy cream or milk
food coloring

1. Preheat the oven to 350° F. Line a 9×13 pan with parchment paper or spray with non stick spray and set aside.

2. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture.

3. Scrape the sides of the bowl and add in the eggs and vanilla extract.

4. Once mixed thoroughly, add in the flour and baking powder.Press into the bottom of the prepared pan.
Bake at 350° F for 15-20 minutes or until the cookies have puffed up, no longer look glossy in the center and the edges are just beginning to turn a golden color.

5. Allow the cookies to cool completely before frosting.

6. Once the cookies are cool, make the frosting by creaming the butter until smooth.
Add the powdered sugar 1 cup at a time, mixing until it is well incorporated before adding in more. You can add in a splash of heavy cream or milk to help bring the frosting together as needed. Repeat until all of the powdered sugar has been added.

7. Mix in the vanilla extract and food coloring. You thin the frosting by adding a little bit of milk or heavy cream, if needed.

8. Spread onto the cooled sugar cookie bars and top with sprinkles, if desired.
Cut and enjoy!

from Cooking With Karli

Christmas Crack Cookies

 

Ingredients

Christmas Crack:

9 saltine crackers
6 tbsp salted butter
6 tbsp brown sugar
3/4 cup chocolate chips

Cookie Dough:

1 cup salted butter, browned
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
flakey sea salt, for garnish

Instructions

1. First make the Christmas Crack. Preheat the oven to 400°F. Line a 9×9 pan with parchment paper and arrange the saltine crackers in the pan. Then set aside.

2. In a small saucepan, combine the salted butter and brown sugar. Bring to a boil. Once boiling, stop stirring. Boil for 2- 1/2 minutes and then pour over the saltine crackers.

3. Bake the toffee covered crackers in the oven for 6 minutes.

4. Remove the cracker toffee from the oven and sprinkle the chocolate chips on top. Let them sit for 5 minutes and then spread. 

5. Allow the cracker toffee to cool completely and then put in the freezer.

6. While the toffee is chilling, brown the butter for the cookie dough.

7. In a medium saucepan over low heat, melt the butter completely.
Continue to heat the butter while stirring until it bubbles, turns a golden brown color and gives off a nutty aroma. Then remove from the stove.

8. Pour the brown butter into the bowl of your stand mixer or into a large bowl.

9. Preheat the oven to 350° F.

10. Add the brown sugar and granulated sugar to the bowl and mix thoroughly for 1 minute.Next, add the eggs and vanilla, mixing until completely combined and the mixture is smooth and no longer grainy.

11. Add the flour, baking soda and salt and mix until combined. The dough should be very soft.

12. Remove the cracker toffee from the freezer and chop the cracker toffee into small pieces.
Fold the cracker toffee pieces into the cookie dough.

13. Scoop the dough out into 3 tbsp portions and arrange on a parchment or silicone lined cookie sheet. Top with flakey sea salt.

14. Allow the cookie dough to rest at room temperature for 10 minutes prior to baking.

15. Bake for 9-11 minutes or until spread, and the cookie no longer looks glossy. Allow the cookies to cool on the pan.

from Cookies for Days