Browned Butter Sugar Cookies

 

I do not like sugar cookies but I like these sugar cookies.  

Browned butter stays winning over here. I use it every chance I get. I've made for real Cookie Dough Ice Cream (not vanilla ice cream with cookie dough chunks) with browned butter, I've tossed browned butter in pasta with garlic and red pepper flakes and I have, legit, just dipped warm, soft, crusty bread in browned butter with fresh, crushed garlic! This stuff makes me swoon!  I love the flavor browned butter brings to a recipe.

Browned Butter Sugar Cookies

yield: about 2 dozen

What you need:

• 14 tablespoons butter (1 3/4 sticks)
• 1 3/4 cups packed brown sugar
• 2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vanilla extract

What to do:

• Heat 10 tablespoons butter in a small stainless steel pan over medium heat until melted
• Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 3-5 minutes. Be careful not to let it burn
• Remove the skillet from the heat and transfer the browned butter to a large heatproof bowl.
• Stir the remaining 4 tablespoons of butter into the hot butter to melt; set aside until slightly cooled, about 15 minutes
• Preheat oven to 350 degrees
• Line 2 large baking sheets non-stick cooking spray or parchment paper
• In a medium bowl, whisk the flour, baking soda, baking powder and salt,set aside
• Add the brown sugar to the cooled butter and mix until no sugar lumps remain, 1 minute or so
• Scrape down the sides of the bowl with a rubber spatula
• Add the egg, egg yolk, and vanilla and mix until fully incorporated, about 1-2 minutes
• Add the flour mixture and mix until just combined. Give the dough a final stir with a rubber spatula to ensure that all of the flour has been incorporated
• Form the dough into 1 1/2 inch balls and place them on the e prepared baking sheet about 2 inches apart
• Bake cookies for 8-10 minutes. Cookies will be soft in the middle but will have residual heat that will finish cooking the middles.  Cookies should look set around the edges, with a soft puffy center. Be careful not to overcook!
• Cool for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely.