BakingDesserts27 min
Brown Butter Cookies

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.

15 minPrep
12 minCook
27 minTotal
18Serves
AmericanCuisine

Ingredients

  • 170 gunsalted butter
  • 200 glight brown sugar
  • 100 gcaster sugar
  • 1egg, plus 1 extra yolk
  • 2 tspvanilla extract
  • 280 gplain flour
  • 1 tspbicarbonate of soda
  • 1 tspfine salt
  • 200 gdark chocolate, roughly chopped
  • 1 pinchflaky sea salt, to finish

Equipment

Light-coloured pan · Digital scale

Method

  1. 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.

  2. Whisk the brown butter into both sugars, then beat in the egg, the extra yolk and the vanilla until glossy.

  3. Fold in the flour, bicarbonate and salt until barely combined, then the chocolate.

  4. Chill the dough 30 minutes. Warm dough spreads flat.

  5. Scoop into 18 balls and bake at 180C for 11 to 13 minutes until the edges are set but the middles still look underdone.

  6. Flaky salt on top while they are hot, then leave them on the tray 5 minutes to finish setting.

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