Holiday cookie recipe: Brown butter cookies
Browning butter will give any dish, along with savory sauces, creamy icings and glazes, an added depth of rich, nutty flavor. And these brown butter cookies are no exception. They’re crunchy on the outside, soft and sweet on the inside. And taking the extra step to brown the butter makes the cookies that much better. Make an extra batch, because they’ll go quickly.
BITTERSWEET TREAT’S BROWN BUTTER COOKIES
Total time: 45 minutes | Serves 18 to 24
Note: Adapted from Bittersweet Treats. Vanilla bean paste can be found at select cooking and baking supply stores, as well as online.
10 tablespoons (1 1/4 sticks) butter
1 3/4 cups dark brown sugar
1/2 teaspoon kosher salt
1 egg plus 1 egg yolk
1 tablespoon vanilla bean paste
2 cups plus 2 tablespoons (9 ounces) flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1. Heat the oven to 350 degrees.
2. Melt the butter in a saucepan over medium heat and continue to cook until the solids have lightly browned and the butter has a nutty aroma, 4 to 6 minutes, stirring frequently. Cool to room temperature.
3. In a large bowl, stir together the butter and sugar with a spatula. Mix in the salt, egg, yolk and vanilla.
4. In a separate bowl, sift together the flour, baking soda and baking powder. Add the dry ingredients to the butter mixture and mix until just combined.
5. Scoop the cookies using a 1-ounce scoop or rounded spoon onto a baking sheet, spacing the cookies about 2 inches apart, and bake until golden-brown and firm on top, about 15 minutes.
Each serving: Calories 148; Protein 2 grams; Carbohydrates 24 grams; Fiber 0 grams; Fat 5 grams; Saturated fat 3 grams; Cholesterol 28 mg; Sugar 16 grams; Sodium 63 mg
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