I am not a morning person.
Since day one of college, I set out to make my schedule super sleeper-friendly. I’m a super sleeper. You give me 12 hours to sleep, I will sleep all of those 12 hours, without waking up once in the night. It is either a gift or disease, I’m not sure. Most likely both.
So when I woke up (late) yesterday morning, I found this text from my mom: “Do you have the butter to make dad any choc chip cookies today? Brown butter?”
The answer was a sleepy, yawn-filled Yes. (Speaking of the amount of butter in my fridge right now….it’s absurd. Like 20+ sticks absurd. That’s over 5 pounds of butter, ya’ll. We’re constantly channeling our inner Paula Deen over here. Bless our hearts)
But back to the morning thing. I’ve never really enjoyed wasting 3-5 hours snoozing the morning away, because half of my day is practically gone when I wake up. Que no es bueno. Mornings are such a calming, peaceful part of the day, and I want to get in on that way more than I have been. I’m gonna let these past few mornings slide because summer is (practically) here, and sometimes summer calls for mornings wrapped around a couple of pillows and hitting the snooze button a few extra times.
These cookies are to better, earlier mornings!
This recipe starts with browned butter. It is exactly what it sounds like and smells like nutty, buttery heaven.
Once the butter was browned, I went a little wild, pulling things from my fridge, toasting them, tossing them.
What I mean is, these cookies don’t stop at beautiful browned butter (although it could, that would still make for a delicious cookie). Into the brown butter cookie dough went dark chocolate chips, toasted coconut, and white chocolate chips.
Not tooooo much coconut, but just enough for your guests to wonder where the heck that hint of tropical is coming from as they devour 2-3 of these.
Cookie dough shots are my favorite. Who doesn’t like staring at this cookie dough?
Now listen, I went ahead and topped these with a dash of sea salt. A little out of control? You’re probably right. My risk-taking side must have been heightened from such a full night’s sleep.
These cookies are chewy in the center, crispy on the outside, and full of lovely flavors. Since these cookies hold their shape and don’t do that stupid thing that most cookies do where they fall flat all the time, they are perfect for shipping to your out-of-state friends! They will love you like a brother, or even closer than a brother (unless you are sending them to your brother, then never mind).
I hope you brown some butter, toast some coconut, do a little dance, and churn some of these out soon!
Or just do a little dance. Dancing is good for your health.
BROWN BUTTER CHOCOLATE CHIP SEA SALT EVERYTHING COOKIES
makes just over 2 dozen cookies
Recipe adapted from joythebaker.com
1 cup (2 sticks) unsalted butter, browned
1 cup granulated sugar
3/4 cup brown sugar
1 tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt (more to sprinkle on top of each cookie)
1 large egg
1 large egg yolk
1/4 cup toasted coconut
3/4 cup dark chocolate chips
1/2 cup white chocolate chips
Place a rack in the center and upper third of your oven and preheat to 350 degrees. Line two baking sheets with parchment paper. On one sheet, sprinkle coconut and toast for 5-6 minutes, or until brown and fragrant.
In a medium saucepan over medium heat, melt butter. The butter will begin to foam and crackle, a sign that the water is evaporating from the butter. This is good. Keep a close eye on your butter, listening for when the crackling subsides. Soon after this, the butter solids will begin to brown. You will start to smell the butter as it browns. Once brown, remove from heat and immediately place in a small bowl. Let the butter cool for a few moments.
Meanwhile, whisk together flour, baking soda and salt in a small bowl. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together your sugars and butter for about 2 minutes. The butter/sugar mixture will look grainy. That is fine. Add the egg and egg yolk, beating for an additional 2 minutes. Add vanilla extract, beating until silky smooth.
On low speed, add flour mixture all at once, beating until just combined. The consistency of this dough is different than traditional chocolate chip cookie dough, as it is a little stiffer. This is alright, because your cookie will still be soft in the center once baked, and be a heftier/taller cookie than most.
Add chocolate chips, white chocolate chips, and toasted coconut to the dough, mixing with a spoon until combined. These cookies can be baked right away, or you can chill the dough in the fridge for 30 minutes.
Drop cookie dough by tablespoonful onto parchment lined baking sheets. Sprinkle tops of each cookie with sea salt, and bake for 10-12 minutes, rotating pans halfway through bake time. Let cookies cool on baking sheets for 5 minutes before moving to a cooling rack.
Iiiiiiiiiiit’s cookie time!