Cookies are definitely not my forte and I don’t have a favorite cookie recipe in my repertoire yet. Therefore, I turned to one of my favorite bloggers of all time, Joy The Baker. I chose brown butter chocolate chip cookies because its a classic chocolate chip cookies with extra pizzazz from brown butter and sea salt on top.
This is not your quick whip and bake cookie though. It needs your undivided attention and patience. Browning butter was probably the best part of this whole process. It bubbles, crackles and soothes you. Just don’t get carried away by the heavenly smell; this is the part where you need to really pay attention.
While the brown butter cools down, get your mise en place going. Don’t try to haphazardly read the recipe, measure ingredients, and end up using double the amount of butter. Not that I have done anything like that, just giving you all a heads up.
Let the dough rest for about 1/2 an hour then bake, cool, and ship.
– I omitted molasses.
– I substituted pecans with walnuts.
– When refrigerating the dough, I divided them into two logs.
NEPALIAUSTRALIAN nominated Food, Pleasure, and Health as “Best Food Blog 2013”, check it out and please vote for me. Here is the link. (you have to scroll down to the comment section and write Best Food Blog 2013 # 4). Thank you so much.