Smoked Salt & Browned Butter Chocolate Chip Cookies
Makes 2 dozen cookies
Recipe adapted from Valentina – The Baking Fairy
2 1/4 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon s.a.l.t. sisters Hickory Smoked Sea Salt, plus more to sprinkle on top
¾ cup unsalted butter, browned, at room temperature
1 cup brown sugar, packed
½ cup raw cane sugar
1 teaspoon vanilla extract
1 egg yolk
2 cups dark chocolate, chopped (10 ounces)
Make the browned butter. This needs to be cooled and slightly solidified prior to making the cookies.
Preheat the oven to 325 degrees.
In a medium bowl, whisk together the flour, smoked salt and baking soda. Set aside. In the bowl of a stand mixer fitted with the paddle attachment combine the browned butter and sugars and beat until will-incorporated.
Add the egg, egg yolk, and vanilla extract and beat until light and fluffy. Add in the dry ingredients and mix until combined. Stir in the chocolate chunks and place dough in the refrigerator for at least 30 minutes.
Scoop tablespoonful’s of dough onto baking sheets lined with parchment or silicone sheets. Sprinkle additional smoked salt on top. Bake 10-12 minutes until light golden and almost set. Let cool slightly on pan then transfer to a wire rack to finish cooling.
Making Brown Butter
Heat a thick-bottomed skillet over medium heat. Add the butter (if you slice it, it will melt more evenly) whisking frequently. Continue to cook the butter. The butter will foam up a bit then subside. Watch it carefully as lightly browned specks will begin to form at the bottom of the pan. The butter will begin to have a nutty aroma. Once the butter is golden remove from heat and pour into a bowl to stop the butter from cooking any further. Let cool to room temperature.
Charmane Skillen, s.a.l.t. sisters