Everything about this cookie dough makes us happy: roasty, toasty notes from the browned butter, rich Hazelnut flavor and a satisfying salty crunch from Sel Gris. Whip up a batch or two and tuck it in the freezer. It’s the perfect base of lots of mix-ins…dark chocolate chips, toffee bits, crushed malted milk balls or walnuts. The possibilities are endless!
Time: 20 min
Makes 2 Dozen CookiesRating
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Loading...| 2 sticks unsalted butter | |
| 2 cups all-purpose flour | |
| 1 tsp baking soda | |
| 1 tsp Sel Gris | |
| 1 cup packed dark brown sugar | |
| 1/2 cup granulated sugar | |
| 2 large eggs, room temperature | |
| 1 tsp Natural Hazelnut Flavor | |
| 1 tsp Tahitian Cookie Vanila |
| 1. | Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly. |
| 2. | Meanwhile, whisk flour, baking soda and Sel Gris in a medium bowl. |
| 3. | Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low; add dry ingredients and beat just to combine. |
| 4. | These cookies are delicious on their own. Mix-ins are yummy, too. We love dark chocolate chips or crushed malted milk balls. |
| 5. | To freeze these as individual cookies, we suggest incorporating the mix-ins then scooping 2 Tbl balls onto sheet pans. Freeze the cookies on the pans, then move them to a zip top bag. Use frozen cookie dough balls within 6 months. |
| 6. | You can also refrigerate the dough in a bowl or zip top bag. Add in the mix-ins to the batch of cookie dough when you're ready to bakd. |
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