Everything about this cookie dough makes us happy: roasty, toasty notes from the browned butter, rich Hazelnut flavor and a satisfying salty crunch from Sel Gris. Whip up a batch or two and tuck it in the freezer. It's the perfect base of lots of mix-ins...dark chocolate chips, toffee bits, crushed malted milk balls or walnuts. The possibilities are endless!
2 sticks unsalted butter
2 cups all-purpose flour
1 tsp baking soda
1 tsp Sel Gris
1 cup (packed) dark brown sugar
⅓ cup granulated sugar
2 large eggs, room temperature
2 tsp Natural Hazelnut Flavor
Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly.
Meanwhile, whisk flour, baking soda, and Sel Gris in a medium bowl.
Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low; add dry ingredients and beat just to combine. Store in a zip top bag in the refrigerator for up to 5 days or in the freezer for up to 6 months.