For some reason, browned butter always intimidated me. That was, until I actually made it and realized how easy it was to make! All you’re doing is heating up the butter until it reaches the point to where it browns, and viola! Browned butter. My first experience with browned butter were these pumpkin cookies, and ever since I have been hooked. It’s such a simple technique, but it gives the cookies a deeper, nuttier flavor, and really kicks it up a notch.
These browned butter sugar cookies are now neck-and-neck with chocolate chip for being my most favorite cookie ever. They are crisp on the outside, and soft and chewy on the inside – just how every cookie should be! There’s no fancy ingredients here, just a little butter and sugar. Which is
perfect dangerous, since I always have the ingredients on hand to make them.
Browned Butter Sugar Cookies
Yields: 2 dozen cookies
14 tablespoons butter (1 3/4 sticks)
1 3/4 cups packed dark brown sugar
2 cups unbleached all-purpose flour plus 2 tablespoons
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
To roll the cookies in:
1/4 cup granulated sugar
1/4 cup brown sugar
Heat 10 tablespoons butter in a small uncoated saucepan over medium heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 minutes, being careful not to let it burn. Remove the skillet from the heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons of butter into the hot butter to melt; set aside for 15 minutes to cool.
Meanwhile, adjust an oven rack to the middle position and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper, or coat them with cooking spray. In a shallow baking dish or pie plate, mix the granulated sugar and 1/4 cup packed brown sugar; set aside. Whisk the flour, baking soda, and baking powder together in a medium bowl; set aside.
Add the remaining 1 3/4 cups brown sugar along with the salt to the cooled butter and mix until no sugar lumps remain, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula; add the egg, egg yolk, and vanilla and mix until fully incorporated, about 30 seconds. Add the flour mixture and mix until just combined, about 1 minute. Continue to stir until the ingredients are evenly distributed.
Form the dough into 1 1/2 inch balls, and roll them in the sugar mixture to coat. Place them on the prepared baking sheets, about 2 inches apart. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft, 8-10 minutes. Cool for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely.
Source: Mel’s Kitchen Cafe