Brown Butter and Maple Chewy Pumpkin Cookies

• porções: 11 servings
• tempo ativo: 20 minutes
• tempo total: 50 minutes

Ingredientes

1 cup (220g) unsalted butter

1 1/2 cups (280g) dark brown sugar, packed

1 large egg yolk

3 tbsp pure maple syrup

1 tsp vanilla extract

1/3 cup (80g) pumpkin puree

2 1/4 cups (280g) all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

2 tbsp brown sugar

2 tbsp granulated sugar

1 tsp cinnamon

Instruções

First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter

Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify.

Preheat the oven to 350F and line a large baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.

In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.

Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.

Add in all of the dry ingredients and use a rubber spatula to fold into the dough. *If your dough feels too thin (it should hold its shape when scooped), chill the dough for about 15-20 minutes until thickened. This can happen sometimes if the butter is too warm at the start.

Off to the side, mix together the coating ingredients in a small dish.

Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.

Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 4-5 cookies at a time. Leave the rest of the dough out at room temperature.

Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.

Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.

Allow the cookies to cool, then dig in!

Notas

Browning Butter :

Have patience – The entire process takes about 10 minutes, but most of the time nothing really happens. The browning takes place at the very end, and it happens very fast. Just keep an eye on the butter and as soon as it starts to foam up, keep stirring until it turns a rich amber color.

Don’t take it too far – The brown color will go from light to dark very fast, but you want to land somewhere in the middle. As soon as you start to see the butter turn brown, keep it over the heat for a few more seconds to take it a shade darker. Then, remove from heat and pour into a separate container. It’s important to pour it out of the hot pot as soon as you can to prevent it from browning any further.

Scrape the pot – All the flavor is in the brown bits at the bottom of the pot, so don’t leave those out! When you’re pouring the butter into a measuring glass, make sure you scrape in the little brown specks.

Expect less – The amount of butter you start out with is not the same amount you will end with. Expect to have just a bit less than 1 cup of browned butter as some of the liquid evaporates during the browning process.