Brown Butter Cookies
brown butter cookies
makes a dozen
Ingredients
unsalted butter: 1 cup (2 sticks, 227g)
all purpose flour: 2-1/4 cups (293g)
baking soda: 1 teaspoon
kosher salt: ½ teaspoon
nutmeg: ½ teaspoon
light brown sugar: 1 cup (200g)
large egg: 1
large egg yolk: 1
vanilla extract: 2-1/2 teaspoons
for rolling
granulated sugar: ½ cup (100g)
A Few Notes:
Make sure you’re watching your brown butter carefully! It’ll foam up and get loud - once it quiets back down, it should be close to done.
Use a cookie scoop to form the dough balls, if you have one!
Pairs Well With:
These thick and chewy cookies have a deep, rich, nutty flavor from the brown butter, and a little kick from the nutmeg. We’re going to underbake them just a little, and it’s going to work out great.
the how-to:
Heat a small skillet over medium heat. Add the butter and stir with a rubber spatula until the butter is golden brown (not dark brown!) and nutty, stirring often. Watch it carefully, and remove from the heat as soon as it reaches a deep caramel color. Pour it into a heat proof bowl, cover, and refrigerate for about an hour and 15 minutes, until mostly solid.
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, kosher salt, and nutmeg.
In the bowl of a stand mixer, cream together the brown butter and brown sugar on medium high speed until creamy, about 2 minutes. Beat in the egg, egg yolk, and vanilla extract. Turn off the mixer and add the flour mixture. Mix on low speed until the dough comes together.
Form the dough into 3 tablespoon (60g) balls. Roll each ball in the reserved granulated sugar, completely covering all of the surfaces.
Place the cookies at least 3 inches apart on the baking sheet. Bake at 350 degrees F for 12-14 minutes, until golden around the edges but soft in the middle. Let the cookies cool on the pan for 2 minutes, then transfer them to a wire rack.
store in an airtight container at room temp for up to four days
