chewy brown butter and salted caramel chip cookies

Ever go to the grocery store and see some item that you just had to try out?  Well, I was walking through Wegmans with my mother and saw some salted caramel chips.  They just sounded too good not to try.

I decided I wanted a chewy cookie.  I also decided that brown butter sounded super yummy.  Put it all together…

I used Alton Brown’s “The Chewy” recipe (available on Food Network) as my base, substituting browned butter for the regular butter and my salted caramel chips for the chocolate chips.  I have never wanted to eat raw cookie dough as much as I did when I mixed these up.  The smell was amazing!

Chewy Brown Butter and Salted Caramel Chip Cookies
adapted from Alton Brown’s “The Chewy”
makes 24 cookies

8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces salted caramel chips

Brown the butter in a 2-quart saucepan over low heat. (There is a super easy tutorial at Simple Recipes).  Pour the browned butter into the bowl of a stand mixer and allow to cool slightly.

In a separate bowl, mix together the flour, salt, and baking soda using a whisk and set aside.  Add the sugars to the browned butter and beat with the paddle attachment on medium for 2 minutes.  In a separate bowl, whisk together the egg and egg yolk, milk and vanilla.  Reduce the speed and slowly add the egg mixture.  Mix until thoroughly combined, about 30 seconds.  Gradually add the flour mixture to the wet mixture, occasionally scraping down the sides of the bowl.  Once completely combined, stir in the chips.  Chill the dough for 1 hour.

Preheat the oven to 375º.  Using a #20 disher, scoop the dough into rounded portions onto a parchment-lined cookie sheet, six cookies at a time.  Bake for 14-16 minutes until very lightly browned, checking after about 10 minutes  Don’t over bake!  Allow to set on baking sheet for a couple minutes before moving to a baking rack to cool.  Store in an airtight container.

These cookies are monstrous.  And that “chewy” part is no joke either.  This recipe is a keeper!

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