Ingredients
Scale
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/4 cup cream cheese, softened
- 1 cup brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 - 2 cups good quality dark chocolate chips
- 1 Jar cookie butter (you won't use the whole jar)
- Sea Salt
Instructions
- Place butter in a small saucepan and melt over medium heat, stirring occasionally. Butter will begin to foam as it melts. The color will then progress from yellow to tan-ish to a light brown. You know the butter is done when you smell a nutty aroma. Remove pan from heat and transfer butter to a bowl to cool (there will be milk solids on the bottom of the pan. Try to leave as much of this sediment in the pan when pouring butter into bowl.)
- Once brown butter has cooled:
- Combine flour, baking soda, and Kosher salt in a medium bowl.
- In your stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, beat butter with cream cheese, brown sugar, and granualted sugar until creamy and well-combined. Add vanilla and the eggs, one at a time, and beat until fully incorporated. On low, gradually add in the flour mixture until well combined, then stir in chocolate chips.
- Refrigerate cookie dough at least 2 hours and up to a couple days. This will allow the flavors to meld and will yield a better cookie.
- About 30 minutes before ready to bake cookies, drop approximately 30 little dollops of cookie butter (about 1 teaspoon-sized) onto a wax paper lined plate. Place in freezer and allow to firm up.
- Preheat oven to 350°F. Remove cookie butter from freezer and cookie dough from refrigerator. Take a spoonful of cookie dough, flatten it pretty thin between the palms of your hands, place a dollop of cookie butter in the center, and form the dough around and completely encapsulate the cookie butter. Roll dough into a ball and place on baking tray. Repeat.
- Bake cookies for approximately 11-13 minutes, until the edges are just golden brown and the center is still a bit pale. It's better to underbake then to overbake! Remove cookies to a cooling rack and sprinkle lightly with sea salt. Devour immediately.
- Prep Time: 30 minutes
- Cook Time: 13 minutes