Browned Butter and Sea Salt Chocolate Chip Cookies

Allow me to introduce to you the absolute ultimate chocolate chip cookie! These cookies have it all--a rich, buttery, caramel-like flavor, three layers of chocolate, a perfectly soft texture, and a sea salt finish.

Caramelizing the butter at the outset certainly requires a little more time than do standard chocolate chip cookies, but it is, after all, the most crucial step, and once you taste these, you'll agree that they're not just a standard cookie!

Ingredients:

1 c. (2 sticks) butter

2-1/4 c. all-purpose flour

1 t. baking soda

1/2 t. sea salt + additional for sprinkling

1-1/2 c. packed dark brown sugar

1/4 c. white sugar

1 large egg + 1 egg yolk

2 t. pure vanilla extract

1 T. plain Greek yogurt or buttermilk

1/2 c. dark chocolate chips

1/2 c. milk chocolate chips

1/2 c. semi-sweet chocolate chips

Supplies:

Medium saucepan

Silicone spatula or metal spoon

Two medium bowls

Measuring cups and spoons

Stand mixer or hand mixer

Baking sheets

Standard oven

Cooling rack

Spatula

Serving platter

In a medium saucepan, melt butter over medium heat. After butter is melted, it will begin to foam. It is important to stir constantly during the rest of this step to insure that the butter browns evenly, but doesn't burn. Continue to stir and monitor the progress of the butter. After a few minutes, the butter will begin to brown on the bottom of the pan. Remove it from the heat immediately when it gives off a nutty aroma and is just a golden brown color on the bottom of the pan. The top of the butter will still appear foamy.

Immediately transfer the browned butter to a medium bowl to stop the cooking process. Allow butter to cool for a few minutes.

In another medium bowl, stir together the flour, baking soda, and 1/2 t. sea salt; set aside.

Using a stand mixer or hand mixer, cream together the browned butter and sugars. Beat in the egg, egg yolk, vanilla, and yogurt until thoroughly combined.

Add the dry ingredients slowly, and mix on low speed just until combined.

Stir in the three types of chocolate chips by hand.

Cover dough and chill for at least 2 hours in the refrigerator; alternatively, place dough in the freezer for about 20 minutes.

Drop dough by heaping tablespoonsful onto greased cookie sheets, lightly shaping them into balls. Place balls 2-inches apart.

Sprinkle cookie dough balls with sea salt.

Preheat the oven to 350 degrees F.

Bake the cookies, one pan at a time, for 9-11 minutes or until the edges of the cookies begin to brown. The centers will still appear a bit underbaked, but will continue to bake for a couple of minutes after you remove them from the oven. Do not overbake them.

Let cookies cool on baking sheet for 2-3 minutes; then carefully remove them to a wire rack to cool completely. However, you may want to plan to serve them warm!

Once cookies are cool enough to handle and serve, plate them on a large serving platter, or on individual plates.

These cookies are best served the same day they're baked. Store cookies tightly sealed in a container.

Yield: 2-1/2 dozen cookies.