Sometimes when I mess up my mascara and end up with a giant black smudge on my face, I glare at myself in the mirror. Then I get even madder when I realize that the very act of glaring has made 3 more smudges.
While we’re talking about makeup and stuff, I just want you all to know that I was so insecure about my thumb-shots while photographing this post that I stopped to groom my left thumb. I trimmed. I filed. I even considered painting, but decided not to because I didn’t want to get pink nail polish on my perfect cookies. Somehow my thumb still looks like Shrek’s.
Although just to redeem my non-fashionable self a little bit, the outfit I wore today scored me 3 separate make-out sessions with my husband before noon. Now that’s what I call a winner.
So, here’s the thing. I run a food blog, and sometimes I feel lame going way over the top gushing about every single recipe. Sure, the food I post is pretty amazing, and always worthy of making again, but it gets boring to read food descriptions over and over, and I’m not gonna lie, it’s boring to write them.
But I’m throwing all that out the window for this post.
BECAUSE THESE ARE THE BEST COOKIES I HAVE EVER PUT IN MY MOUTH.
They are my baby. I’ve been working on them for weeks, and my freezer is still full of reject dough. (Too flat. Too crispy. Not enough caramel. And on and on.) But finally, FINALLY, I got them just right.
They sell these Chocolate-Covered Sea Salt Butterscotch Caramels at Traders Joe’s. I am obsessed with them. I will go to the store for the sole purpose of buying 3 bags, just to eat. And I’m not even a huge candy/chocolate person (I would take a brownie over a box of chocolates any day). But these caramels. My undoing. They are deeper than normal caramels, just on the line between caramel and butterscotch. They are covered in bitter chocolate and infused with sea salt to perfectly balance out the sweetness. I have been known to eat most of a 7-ounce package in one sitting.
I chopped them and put them in a tender brown butter cookie. If butter is God’s gift to man, (this is completely arguable), then browned butter is like the secret awesome ninja twist that makes it way cooler. Aaaaand that’s where this analogy ends.
(Seriously though. If you’ve never taken 4 minutes to brown butter before, there is a gaping hole in your life. That means you’ve never made Brown Butter Brownies. Or Brown Butter Blondies. Or Balsamic-Brown Butter Asparagus. You are missing out my friend.)
It is essential to chill the dough completely, or your cookies will bake flat. They will still taste great, but the texture will be off. Chilling also gives the flavors time to meld. Sometimes perfection can’t be delivered in 20 minutes. Chilling means you get a soft, gooey, tender cookie that shudders at the mention of “crispy.” Scroll down past the recipe to see some tutorial photos.
I am anti plead-with-my-readers-to-make-my-recipes, but that rule is also being thrown out today. I love these cookies like I love my own children (how’s that for an obsession) and if you make them without telling me, I will never know, but if I DID know that you didn’t tell me, I would cry.
Make these cookies, then die happy.
P.S. I asked my readers on Facebook yesterday what cookie they would choose if they could only have one kind for the rest of their lives. Chocolate chip won, of course. And several weeks ago, that would have been my choice too…but now it’s these Brown Butter Sea Salt Butterscotch Beauties. HANDS DOWN. I mean these hands are so down.
I’ll tell you my secret…Often when a recipe says to combine the flour, salt, and leavening in a separate bowl, I just pour the flour into the wet ingredients without stirring, then use a small spoon to stir the salt and baking soda into the flour before mixing it all together. Works every time.
Like this. Otherwise you will get crunchy caramel oozing out the side of your cookies.
Like this. Of course, if that’s your thing, then don’t bother patching. (Be aware that this is a mild case of oozing.)
And there you have it. My favorite cookie.