Pinterest. Facebook. Instagram. Friendster. If they’re not made for flame wars and trolls, they’re made for posting photos of food. Turns out there’s a Food Porn Daily website made just for people to Creme Fraiche all over themselves (South Park. NSFW). This website isn’t much different. I talk about food. My meals today have been supplemented by cookies I made purely to get back at a friend for posting a photo of delicious sounding cookies. Guess what? The joke’s on me.
The cookies are delicious. I’ve had 9 in the past 24 hours. That’s not healthy. I’ll tell you why. There’s nothing healthy about these cookies. The amount of butter, sugar and chocolate chips in these is something to behold. But adding salt to them? That was my downfall. Salty and sweet mingled together in cookie form? It’s all I can do to not go back to the plate and have another one. I can feel the stomach ache surfacing that only sugar can create.
So, much like The Ring, I’m passing this on to the next person. It’s on your head now. The original recipe came from The Cooking Actress. I didn’t have plain Greek yogurt, so I used honey-flavored Greek yogurt instead. There’s no noticeable difference, but I’m guessing a cherry-flavored Greek yogurt would make these cookies even more insane.
Salted Brown Butter, Peanut Butter Chocolate Chip Cookies
- 1 1/3 cup all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt plus more for sprinkling
- 1/4 tsp ground cinnamon
- 1/2 cup (one whole stick) unsalted butter
- 3/4 cup peanut butter, room temperature
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp. plain Greek yogurt
- 1 1/2 cups chocolate chips
In a medium bowl combine flour, baking soda, baking powder, cinnamon, and salt. In a small saucepan melt the butter over medium heat and whisk constantly as it foams and browns (3 minutes). Immediately remove from heat and pour into a large bowl. Allow to cool for a few minutes. Using a mixer beat the butter and peanut butter together. Beat the sugars into the butters until fully incorporated. Beat in the egg, vanilla, and yogurt. On low speed, add the dry ingredients into the liquid ingredients. Gently stir in the chocolate chips. Allow to chill for at least 30 minutes. Preheat oven to 350 degrees. Using a cookie scoop, scoop cookies onto ungreased cookie sheets (or ones lined with a silpat). Leave space in between as the cookies will spread. Using a fork, lightly press onto the top of each cookie in a criss-cross pattern and sprinkle the tops the remaining kosher salt. Bake 8-9 minutes, until the cookies have spread and the edges begin to crisp. They will still look underdone. Remove from the oven and cool on the sheet for 5 minutes, then move to a cooling rack.
The size of the cookie scoop I used made 2 dozen cookies.