In the past few months I’ve been intrigued by browned butter…lots of other bloggers have raved about it, but for some reason I didn’t act on it until now. When I saw this recipe I knew it was THE ONE that would introduce me to world of browned butter. The idea of a brown sugar cookie sounded great to me already, but add the browned butter aspect and I was immediately sold.
My favorite cookie ever is Lemon Ricotta Cookies. I don’t think I will ever change my stance on that. However, these are second on my list. They were delicious: caramel-y and kind of nutty too. These cookies were soft in the middle and crisp on the edges.
When Kara and I made them a few weeks back I was trying to eat healthy so I only add a bite for quality control purposes. But later that night (probably right before bed!) I ate 2 more, one after the other, without even thinking twice. It was bad! But also good!
This weekend I’m getting together with my 2 best friends, Jen and Alana, to bake Christmas cookies. It’s tradition. We each choose a couple of recipes, then we get to work and end the day with cookies and gift exchange. Maybe some egg nog too. Kara does the same thing with her friends. These Brown Sugar Cookies, along with 2 other recipes, are the ones I chose to make. Can’t wait!
Yield: 2 dozen cookies
14 tablespoons unsalted butter
¼ cup granulated sugar
2 cups packed dark brown sugar
2 cups all-purpose flour, plus 2 tablespoons
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon table salt
1 large egg, plus 1 egg yolk
1 tablespoon vanilla
In 10-inch skillet over medium-high heat, heat 10 tablespoons butter until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, about 1 to 3 minutes. Remove skillet from heat and transfer browned butter to the bowl of a stand mixer. Stir the remaining 4 tablespoons of butter into the browned butter to melt; set aside and let cool for 15 minutes.
While the butter is cooling, preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In shallow dish, mix together granulated sugar and ¼ cup packed brown sugar, until well combined, set aside.
In medium bowl, whisk together flour, baking soda, and baking powder; set aside.
Add the remaining 1¾ cup brown sugar and salt to bowl with the now cooled butter. Use the paddle attachment and mix on medium-low speed there aren’t any lumps of sugar, about 30 seconds.
Scrape down the sides of your bowl with a rubber spatula; add egg, egg yolk, and vanilla and mix on medium-low speed until fully incorporated, about 30 seconds. Scrape down the sides of your bowl again. Add flour mixture and mix until just combined, about 1 minute.
Roll 2 tablespoons of dough into a ball between your palms then roll the ball in the sugar mixture. Place ball onto the prepared baking sheet, spacing the balls about 2 inches apart because they will spread.
Bake 1 sheet at a time for 12 to 14 minutes, rotating baking sheet halfway through baking. Bake until the cookies are browned and puffy, and the edges have just started to set, but the centers are still soft. The cookies may look raw in the centers.
Let the cookies cool on the baking sheet for 5 minutes then transfer the cookies to the cooling rack to cool completely.
Source: adapted from Sweet Pea’s Kitchen