If I’m going to splurge on treats this season it’s going to be homemade caramel puff corn or these new buttery salty cookies I found in a small deli in San Francisco a few months ago. It was my first time attempting baking these myself today and for the first pass I believe they turned out pretty darn yummy.
We’re about to host a cookie swap so these cookies are my contribution and I’ll follow up with the crowd comments!
- 1 1/2 sticks unsalted butter
- 1/2 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- Sea salt for sprinkling
- Optional: melting chocolate
1. Preheat oven to 325 degrees.
2. In a saucepan over medium heat, melt butter until it starts to caramelize. It should smell nutty and you will see brown bits at the bottom of the saucepan.
3. Pour the browned butter into a medium bowl and stir in brown sugar and vanilla.
4. In a small bowl, whisk flour and baking soda. Add flour mixture to butter mixture and combined.
5. Let cool to room temp and then scoop tablespoon size balls onto cooking pan. Sprinkle with sea salt and lightly press into top of cookie.
6. Bake for ~10-15 minutes or lightly golden brown. Don’t overlook or cookies become dry.
7. If desired, melt chocolate and drizzle on top of cookies.
8. Let cool & enjoy!