While having lunch recently with my friend Wendy, she was telling me about a recipe she had been working on for the Secret Recipe Club. The Secret Recipe Club?? I had to know more! I have my hands in quite a few food-related projects these days, but that didn’t matter I immediately knew I wanted in.
The Secret Recipe Club is a group of food bloggers who each month are assigned another person’s blog from the club but hush, mum’s the word on who you got… It is a “secret” recipe club after all. Next, we visit the blog to check out all their goodies and choose a recipe to make from their site. We can adapt it however we like and then write a post on it. We all post on the same day and get to see who got who. Sounded like fun to me!
For my first assignment, I was given the blog Fried Ice and Donut Holes. The author of this blog, Melissa is a teacher by profession but loves to bake and cook, all the while sharing that passion with all of us through her blog. After cruising around Melissa’s site for a bit I came upon a recipe for salted chocolate chip cookies. I’ve always been a fan of the whole salty/sweet combo so once I laid eyes on that recipe, I knew that was the route I wanted to go.
Recently I’ve been reading a lot of baking recipes that contain brown butter in the ingredient list. I love the flavor of brown butter in the savory dishes I cook. It just seems to add a level of complexity to the flavor profile of just about anything. I love how the butter takes on this nutty aromatic smell as it browns. So for my version of these cookies, I made mine with brown butter. I also added some shredded coconut cause I happened to have a bag sitting right at eye level as I was making the cookies and said “Sure! Why not?” and so in that went.
These cookies get finished off with a little pinch of sea salt that just takes them from yummy to over the top delicious. The recipe made a lot of cookies… about 4 dozen or so. So if you’re not looking to feed an army you may want to cut the recipe in half. Fortunately, I happen to make these on the day before Mike was off to the firehouse. The next morning I sent him into work with several dozen cookies. Those cookies didn’t stand a chance! At lunch time he sent me a picture of the tray he took in… there were only 4 cookies left! Needless, to say the guys at the firehouse devoured them and they were a big hit. These are definitely a new favorite in our household as well.
Salted Brown Butter Coconut Chocolate Chip Cookies
Adapted from Fried Ice and Donut Holes
4 stick of unsalted butter
2 1/2 cups brown sugar
1/2 cup granulated sugar
1 Tablespoon vanilla
4 cups of flour
2 teaspoons baking soda
1 teaspoon fine sea salt, plus additional for sprinkling over cookies
12 ounce bag of chocolate chips
1 cup of shredded coconut flakes
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Place the 4 sticks of butter into a medium saucepan over medium heat. Melt, swirling gently. Once the butter has melted, it will start to boil and foam. Stir every now and then. Watch the butter carefully. (It can quickly go from brown butter to burned butter) The color will begin to change and little brown bits will form around the sides and on the bottom of the pan. Once the butter has turned a golden brown, remove from heat and transfer to a bowl to cool.
- In a medium bowl, mix both sugars, the cooled brown butter, eggs, and vanilla.
- In a large bowl, mix the flour, salt and baking soda.
- Add the wet ingredients into the dry ingredients and combine until moistened.
- Fold in the chocolate chips and shredded coconut.
- Scoop the dough onto the prepared baking sheet by rounded teaspoons. Sprinkle tops with just a pinch of fine sea salt and bake 9-11 minutes. Allow to cool 5 minutes on the baking sheet and then transfer to a cooling rack.
PS… Don’t forget to go check out what the other members of the Secret Recipe Club were up to this month!