Waffle Cone Chocolate Chip Cookies
Brown butter chocolate chip cookies with crushed up waffle cone pieces.
Yield: 18 cookies
Materials
- 1 cup unsalted butter browned
- ½ cup granulated sugar
- 1 ¼ cup brown sugar packed
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 ½ cup flour
- 1 tsp baking soda
- ½ tsp salt I used Celtic Sea Salt
- 1 cup waffle cone broken up into small pieces
- 1/2 cup mini semi-sweet chocolate chips or
- ½ 1.41oz chocolate bar, chopped
Instructions
- Brown butter in a small saucepan, stirring constantly over low-medium until it gets foamy and it starts to turn an amber/honey color. Remove from heat and pour into a separate bowl and place in the refrigerator until partially solid but mostly liquid, about 30 minutes.
- Preheat oven to 375 F. Grease baking sheets with cooking spray, line with parchment paper, or line with crisping mats. In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- Once butter is partially solidified, in a stand mixer cream together butter and both sugars until fluffy. Add eggs and vanilla extract and mix for about 2 minutes until light in color and fluffy.
- Pour in flour, make sure to scrape the sides. Mix the flour until barely combined. Fold in chocolate chips or chopped chocolate and waffle cone pieces.
- Take an ice cream scoop or cookie scoop about 2 tablespoons or less of dough and place on cookie sheet and top with extra chocolate to get the pools of gooey chocolate on top! Bake for about 7-10 minutes. They will look SLIGHTLY undercooked, let them cool on the sheet for about 3-5 minutes before moving them to a cooling rack.
Notes
I use Celtic Sea Salt in all of my recipes, it is significantly saltier than normal table salt or kosher salt. However, when it comes to salt, I always recommend to use for your own taste. What is salty to one person, may be flavorless to another.