I was going to tell you guys how I’ve been listening to the new Fiona Apple album on repeat. I was going to make a pizza, or focaccia bread, or quiche last weekend. I was going to sandwich chocolate in between these little cookies. I had plans like that. However, once I tasted these, I realized they need nothing at all! They taste like toffee and caramel! Brown butter is the best accessory these cookies could’ve ever worn.
I made these a bit smaller than an average cookie — travel-size. It turns out that these are chewy and delicious at any size! Oh, and I bet you guys have the ingredients to make these right now. How fun!
Brown Butter Brown Sugar Cookies
Recipe adapted mostly from The Novice Chef
for cookies -
- 8 T (1 stick) butter
- 1 cup + 2 T unbleached flour
- 1/4 t baking soda
- 1/8 t baking powder
- 1/2 t kosher salt
- 1 cup packed brown sugar
- 1 egg
- 2 t vanilla extract
- 2 heaping T brown sugar
- 2 heaping T granulated sugar
- Heat butter in a small saucepan over medium heat until melted. Continue to cook, swirling the pan, until the butter turns golden brown. There will be small flakes of brown in the bottom of the pan. Transfer to a large bowl and set aside to cool for 20 minutes.
- Preheat your oven to 350F and line two baking sheets with parchment paper. In a small bowl stir together the 2 tablespoons of brown sugar and granulated sugar. Set aside.
- In a medium bowl whisk together the flour, baking soda, baking powder and salt. Set aside. Add brown sugar to the bowl with the cooled brown butter and whisk until smooth. Add the egg and vanilla and whisk until there are no lumps. Add flour mixture and stir with a wooden spoon until no flour streaks remain.
- If you’d like to make 16 cookies roll the dough into a ball about 1 1/2 tablespoons in size. To make ones the size I made, divide that regular-sized cookie ball in half. Roll into a ball and roll through the sugar mixture. Place on the prepared baking sheets.
- Bake for 7-12 minutes depending on the size of cookie you make. They’re done when the edges are just golden. Allow to cool on a the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Yay! Click HERE for a printable pdf of the recipe above.
I hope you’re having a relaxing week!