brown butter cookies
These brown butter cookies offer an unforgettable flavor with a rich, nutty, caramelized essence from the browned butter, perfectly balanced sweetness, and a delightful texture of chewy centers with crisp edges.
Ingredients
- 1 cup unsalted butter, high-quality
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup chocolate chips (optional)
- ½ cup chopped nuts (optional)
Instructions
- Brown the butter in a light-colored saucepan over medium heat until golden brown and nutty, then transfer to a large mixing bowl and let cool.
- Cream the cooled browned butter with granulated and light brown sugars until light and fluffy, about 2-3 minutes.
- Add the egg and egg yolk one at a time, mixing until fully incorporated, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients, mixing on low until just combined. If using, fold in chocolate chips or nuts.
- Chill the dough for at least 2 hours or preferably overnight.
- Preheat oven to 375°F (190°C) and prepare baking sheets with parchment paper.
- Scoop dough onto sheets 2 inches apart. Bake for 9-12 minutes until edges are golden but centers are slightly soft.
- Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Browning the butter is key to developing the unique flavor of these cookies. Chilling the dough is essential for optimal texture.