Tiff’s Brown Butter Cookies

• annokset: 2 dozen large cookies
• aktiivinen aika: 20 minutes
• kokonaisaika: 2 hours

Ainekset

1 cup unsalted butter

1 cup brown sugar

2/3 cup white sugar

2 large eggs

1 tsp vanilla

2 1/2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 bag of chocolate chips

Flaky sea salt*

Ohjeet

1. Set aside 1 tbsp of butter to soften (usually about 30-45 minutes). Leave the eggs out to come to room temperature as well.

2. Brown the rest of the butter in a saucepan on medium heat, being careful not to burn it. The milk solids will first separate into white flecks at the bottom of the pan. As soon as those solids turn brown, turn off the heat and leave the butter out to cool.

3. Once the cold butter has softened and the browned butter has fully cooled, cream all of the butter, brown sugar, and white sugar together in a large mixing bowl.

4. Add in the eggs and whisk until fluffy.

5. Add in vanilla extract and mix through.

6. In a separate bowl, combine flour, baking soda, baking powder, and salt. Make sure all ingredients are evenly distributed.

7. Slowly combine the dry ingredients with the wet ingredients, about a fourth at a time, gently folding until the flour is incorporated. Stop as soon as no more dry flour is seen. Do not over-mix!

8. Prior to adding the last fourth of dry ingredients, toss all but a handful of the chocolate chips in, then again gently fold into the dough. Stop when no more dry flour is seen.

9. Refrigerate the dough for at least 1 hour in an airtight container or cling wrap to prevent the dough from drying out.

10. Scoop the dough onto parchment paper on your cookie sheet. Leave the tops of the dough balls as shaggy as possibly. This can be achieved through your scooping technique or by ripping dough in half and combining with the ripped sides facing up. Add a couple extra chocolate chips sticking out on top.

11. Bake at 365 degrees for 10-12 minutes until edges are golden brown.

12. Immediately sprinkle flaky salt onto the cookies and let cool.

*If you don’t have flaky salt, regular salt will work on top, but alternatively, you could change the 1/2 tsp to 1 tsp salt directly in the dough.