I’m a firm believer that no one really eats chocolate chip cookies for the chocolate. Sure, the chocolate chips are an important ingredient, but without the proper base, you might as well just nibble on a Hershey’s bar and call it a day. The cookie dough itself can make or break a cookie, and in my well-informed and completely correct opinion, the dough should be so good you can eat it by itself. It’s a lot to ask from a cookie, but go big or go home, you know? We don’t want mediocre cookies in the cookie jar—especially not ones we made ourselves.
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Thankfully, McCormick is on a mission to ensure we never have subpar baked goods again with the launch of their new Brown Butter Finishing Salt, and of course, I had to put it to the test. The iconic seasoning and spice brand recently announced a new lineup of finishing salts, and the brown butter one in particular caught my eye. It’s made up of a blend of salt, demerara sugar, brown sugar, natural flavor, butter, and buttermilk. I’m listening. My first impression was the intense caramel smell that hits you as soon as you open it. It smells like when you walk into an ice cream parlor and they’re making fresh waffle cones.
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To test it out, I started with my favorite King Arthur Baking Supersized, Super-Soft Chocolate Chip Cookie recipe because it uses brown butter in the base, and I wanted to see if the salt would further enhance those notes in the cookie. As a note, this is one of those recipes that requires advance planning, as it needs to sit in the fridge for a whopping three days, but the results are oh so worth it. After pulling my piping hot cookies out of the oven and employing my favorite ring mold shaping hack, I generously sprinkled the finishing salt on each cookie before letting them cool slightly.
Once the cookies were cool enough not to burn my fingerprints off, I grabbed one, closed my eyes, and took a bite. It was glorious. The cookies themselves were buttery and slightly caramelized, which was accented and intensified by the buttery, salty topper. The salt didn’t compete with the cookie—it enhanced it. I was stunned and immediately couldn’t believe that this game-changing recipe upgrade only cost a meager $4. It unlocked a new world of flavor possibilities, and I’ll never bake another cookie without it.
Needless to say, I’m a fan and I can’t wait to see what else I can whip up with this flavor-filled innovation. Maybe an apple cobbler? Caramel corn? No wait, grilled peaches with a scoop of ice cream and a final flourish on top. On that note, we’ve got some baking to do. Catch you later bestie!
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