Description
Irresistible brown butter cookies blend nutty richness with classic sweetness, creating a melt-in-your-mouth experience that elevates traditional baking. Crisp edges and golden centers promise delightful moments of pure comfort and indulgence for cookie enthusiasts.
Ingredients
Scale
Butter and Sugar:
- 1/2 cup (113 grams) unsalted butter, cut into pieces
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) packed light brown sugar
Wet Ingredients:
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup (125 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Extra sugar for rolling
Instructions
- Prepare browned butter by melting in a light-colored skillet over medium heat, stirring continuously until achieving a rich golden hue and nutty aroma, approximately 5-6 minutes. Immediately transfer to a bowl and refrigerate for 45 minutes until solidified.
- Combine chilled browned butter with granulated and brown sugars, whisking vigorously for 2 minutes until smooth and homogeneous. Incorporate egg and vanilla extract, mixing thoroughly until well blended.
- Gently fold in flour, baking soda, and salt, stirring just until ingredients are incorporated without overmixing. Portion dough into 2-tablespoon sized spheres.
- Chill cookie dough for 1 hour or overnight to enhance flavor development and prevent excessive spreading during baking.
- Preheat oven to 350°F and line baking sheets with parchment paper. Roll each dough ball in additional granulated sugar for a sparkling exterior.
- Arrange cookie dough spheres 3 inches apart on prepared baking sheets, limiting to 6 cookies per sheet to ensure proper spacing.
- Bake for 11-13 minutes, watching for golden-brown edges and slightly crackled surface. Cookies will appear slightly underbaked in center.
- Allow cookies to rest on baking sheet for 5 minutes to firm up, then transfer to wire rack for complete cooling and crisp edge development.
Notes
- Brown butter carefully to develop rich, nutty flavor without burning, watching pan color and butter closely during process.
- Chill browned butter completely before mixing to ensure proper cookie texture and prevent spreading during baking.
- Use light-colored pan when browning butter to easily monitor color change and prevent accidental scorching.
- Refrigerate cookie dough at least one hour to help cookies maintain shape and create delightfully chewy centers.
- Roll dough balls in extra granulated sugar before baking for beautiful crackly exterior and added sweetness.
- Space cookies generously on baking sheet to allow proper spreading and ensure crispy, caramelized edges.
- Let cookies rest on baking sheet briefly after removing from oven to help them set and prevent breaking.
- Prep Time: 1 hour 10 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg