Brown Butter Cookies

I had these cookies once while out at the Academy of Sciences. I could not get them out of my mind and ended up going home and making my first batch of these beauties. The key lies in the browned butter and the brown sugar. All I can say is…YASSSSS!

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Ingredients:

1 cup butter (I use salted in all of my baking.)

2 cups flour

1 tsp baking soda

1 tsp salt (I like ‘em real salty. Cut back to 3/4 tsp if that’s not your jazz.)

1 cup brown sugar (Pack that sh*t in.)

1/3 cup sugar

2 eggs

2 tsp vanilla


Directions:

  1. Brown the butter. That means melting it down in a saucepan until it is brown in color. I like mine really brown (but not burnt). You’ll be able to tell because the color of the foam will get caramel-y and then disappear when stirred.

  2. Remove from heat. Let cool a little but not solidify.

  3. Mix the drys separately (flour, soda, salt).

  4. Add the wets to the now-cool butter (sugar, sugar, eggs, vanilla).

  5. Add the drys to the wets. The dough will be pretty liquid-y. I like to chill it in the fridge for about a half hour, stirring vigorously occasionally. It’ll start to set up while whipped cookie dough. Update: sometimes I add toffee bits -adds even more caramel-goodness!

  6. Preheat the oven to 375F.

  7. Scoop onto the baking sheet and bake for about 10 minutes. You’ll see the cold dough spread out and the edges will start to wrinkle and get crisp-ish. These are meant to be soft, so don’t let the edges get too hard. You can usually pull them out as soon as they get nice and flat.

dessertsSarah Youngrecipe