Recipe Contest WINNER

A huge congratulations to Christina for winning our recipe contest! Her entry of Brown Butter Salted Chocolate Chip Cookies won our contest by 2 votes! It was neck and neck folks!

So here is the long awaited recipe!

Brown Butter Salted Chocolate Chip Cookies
My recipe makes about 24 cookies

  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups minus 2 tablespoons all purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks unsalted butter
  • 1 1/4 cups dark brown sugar
  • 1 cup plus 2 tablespoons vanilla sugar
  • 2 large eggs
  • 2 teaspoons homemade vanilla extract
  • 1 1/4 pounds Ghirardelli Semi-Sweet Premium Baking Chocolate Chips
  • Grey salt
1. Brown butter: Place 2 1/2 sticks in a nonstick skillet over medium heat. Melt completely. Continue to cook gently over medium-low heat until it froths up. Once froth dies down, you should begin to smell a nutty scent (and see your butter turning light golden brown)- this means your butter had browned. 🙂 Remove from heat and chill in fridge until a solid- about 20 minutes. Before using, you’ll want butter to be soft and room temperature, if hardened too much in fridge, leave room temp on counter to soften.
2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat.
3. Sift both of your flours, baking soda, baking powder and salt into a bowl. Set aside.
4. Using a mixer with paddle attachment, mix together both of your sugars and softened solid browned butter. Beat until creamed and fluffy.
5. Next add your eggs, one at a time, mixing well after each. Scrape down bowl after each egg addition.
6. Stir in the vanilla. With mixer on low, add all the dry ingredients and mix until just combined, 5 to 10 seconds.
7. Add chocolate chips in and mix them in very quickly. The key is to not overmix. (Use dough in one day…I wouldn’t recommend putting in the fridge to store- it will harden up almost rock solid.)
8. Using a 2″ ice cream scoop, scoop out dough and place on baking sheet. Gently press down to create a flattened top surface. Sprinkle lightly with grey salt and bake until golden brown but still soft, about 15-18 minutes.
9. Carefully remove from oven and cool JUST enough to touch. Devour with whole milk. 🙂

**Note, make sure you remove that little bit of cake and all purpose flour in the measurements 🙂


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