I suppose it doesn’t need to be stated that we’ve had a lot of snow this winter. Every time it has snowed, my Facebook feed has been taken over by posts about people cooking hearty stews and baking dozens of cookies, cinnamon rolls, and donuts. And every time there has been a forecast for snow, and I’ve joined the crazed masses at the grocery store to stock up for the next Snowpocalypse, I have deliberately avoided buying supplies to bake. As lazy and inactive as I have felt this winter, I’ve been trying – with varying success week-to-week – to been eating less, especially less sweets.
But a girl can only go through so many snowstorms in one winter before she has to give in to the urge to bake. And I apparently reached my limit this weekend when word spread about the next storm to hit Maryland today. I figured (perhaps wishful thinking) that this will be the last snowy excuse I have to bake this year. And ever since I made these Salty Chocolate Chunk Cookies at Christmas, I’ve been wanting to experiment a bit more with chocolate chip cookies. Don’t get me wrong- those were great. But I received Joy the Baker‘s cookbook for Christmas, and saw her recipe for Brown Butter Chocolate Chip Cookies and thought, “What if I made those and just sprinkled a little Maldon sea salt on top?”
So while I watched the snowflakes fall outside today, I spent some time sprinkling flakes of sea salt on top of balls of cookie dough. Nick and I are pretty sure the end product is the finest cookie I have baked to date.
I was going to type up the recipe from the cookbook, but I just discovered that Joy has the recipe on her blog right here. It’s a little different than the version in the book, but since she posted it after the book came out, I’m going to assume this version is new and improved. She even added a step of topping them with sea salt. Great minds think alike.