Queenie's Chocolate Chip Cookies

Brown butter, flaky sea salt, fancy chocolate - what could be more comforting post-mission for Rune Saint John and his Companion Brand?

These cookies have long been my signature bake, and were the first thing I thought of when I read, in the first chapter of THE LAST SUN by KD Edwards, about how Queenie usually left cookies out for Rune and Brand after missions.

Also, they officially have the KD Edwards seal of approval. It doesn't get better than that:

"THE COOKIES TASTE AMAZING! I love the slightly salty taste after the sweet chocolate -- that is my #1 requirement for the best cookies. You nailed it." - KD Edwards

I know. It's actually my ghost writing this post, so. Boo. *rattles chains* Seriously, I'd say I can die happy, but 1) THE TAROT SEQUENCE series isn't finished yet and 2) there are cookies to be eaten.

This recipe came to life after several test batches during the creation of my Promo Tour TikTok. For weeks the house smelled of browned butter and dark chocolate. The first iterations actually didn't include the salt, but I couldn't resist the addition after a recent reread of the Quarantine Minis and re-encountering the line "margarita salt distilled from a Malaysian tidal wave." Come ON! I don't drink, but that sounded too delicious to ignore, and so I grabbed some Maldon from the spice cabinet (I know, I'm bougie, but trust me, it makes a huge difference and one box goes a LONG way) and sprinkled it on like fairy dust. The results were beyond worth it, and really heighten the nutty flavor of the browned butter.

Cookies sans Maldon are still badass cookies, if I do say so myself:

Seriously, so good. This recipe makes 36 if you use a cookie scoop. You can also just funnel it into your mouth directly, I won't judge. Just don't forget to sprinkle in some of the Maldon!

Queenie's Chocolate Chip Cookies

Ingredients

The best part about these cookies? You probably have everything you already need. Bougie salt and chocolate chips are optional. You could absolutely use regular sea salt and some good old-fashioned semisweet chocolate chips.

• 2 sticks unsalted butter, browned

• 2 tablespoons water (this compensates for evaporation in the butter! DO NOT SKIP!)

• 1 cup packed dark brown sugar

• 1/2 cup granulated sugar

• 2 large eggs, room temperature

• 2 teaspoon pure vanilla extract

• 12 ounces dark chocolate chips or chunks (but really - measure with your heart)

• 2 & 1/2 cups all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• Maldon or flaky sea salt to sprinkle

Instructions

1. Preheat your oven to 375°F and line 2 baking sheets with parchment paper.

2. In a small saucepot, brown the butter until the butter is foamy, smells nutty, and is golden brown. Pull it sooner than you think you need to, because this burns extremely easily even though it takes a long time to brown. Set aside to chill until firm but soft. Think the consistency of Rune's abs, or frosting from the can.

3. When the butter is chilled, add it to a large bowl, then cream the butter, sugars and water until light and fluffy. It might look a little sandy. Don't panic. Add the vanilla extract and eggs one at a time, mixing between each addition.

4. In a medium bowl, sift together the flour, kosher salt, and baking soda. Gradually add to the wet ingredients, mixing in between each addition until a slightly sticky dough forms and they're fully combined. Ideally it should look like this:

1. Add the chocolate chips and/or chunks. As many as you want. I won't tell. Stir, preferably with a silicone spatula for easier cleanup and/or shoveling directly into one's mouth.

2. Scoop dough onto the prepared baking sheets and bake for approximately 10 minutes for soft, chewy cookies. Here's an example of the spacing:

Do NOT bake for more than 12 minutes, no matter how much you like crispy cookies. Trust me. You'll know the cookies are done when the edges are golden brown and the dough seems set enough to transfer to a cooling rack. I won't tell you how long to wait to eat them, because the best thing you'll ever do after reading THE TAROT SEQUENCE is eat one of these bad boys with a scoop of vanilla ice cream (don't forget to do a lap for Brand later) right out of the oven. Serve them right after they're cooled to your liking or store them in an airtight container for up to 1 week. They won't last that long, though, unless you have Brandon Saint John levels of restraint, or a Companion to throw them out for you.

Look, another, smaller picture to tempt you to make these! After THE HOURGLASS THRONE releases, you can legitimately call making and eating all 36 of these self-care.

Enjoy the recipe? Love THE TAROT SEQUENCE? Leave a comment below and let me know how making these went!

Happy eating!

- Lizzy