
Brown Butter Cookies
Browning the butter is the entire difference between a decent cookie and one people ask about. It takes four minutes and smells like toffee when it is ready.
Ingredients
12 tbsp
unsalted butter1 cup
light brown sugar½ cup
granulated sugar1
egg, plus 1 extra yolk2 tsp
vanilla extract2¼ cups
all-purpose flour1 tsp
bicarbonate of soda1 tsp
fine salt7 oz
dark chocolate, roughly chopped1 pinch
flaky sea salt, to finish
Method
Melt the butter over medium heat and keep swirling. It will foam, then quieten, then the milk solids turn deep gold and smell nutty. Take it off immediately and cool for 10 minutes.
Whisk the brown butter into both sugars, then beat in the egg, the extra yolk and the vanilla until glossy.
Fold in the flour, bicarbonate and salt until barely combined, then the chocolate.
Chill the dough 30 minutes. Warm dough spreads flat.
Scoop into 18 balls and bake at 350°F for 11 to 13 minutes until the edges are set but the middles still look underdone.
Flaky salt on top while they are hot, then leave them on the baking sheet 5 minutes to finish setting.
What you’ll need
The gear this recipe actually uses. Essentials marked; the rest make it easier.
Links go to Amazon.
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