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Browned butter sugar cookies
Nb persons: 0
Yield: about 2 dozen cookies
Preparation time:
Total time:
Source:
14 tablespoons | butter, (1 3/4 sticks) |
1/4 cup | granulated sugar |
2 cups | packed dark brown sugar, divided |
2 cups | unbleached all-purpose flour plus 2 tablespoons |
1/2 teaspoon | baking soda |
1/4 teaspoon | baking powder |
1/4 teaspoon | table salt |
1 large | egg |
1 large | egg yolk |
1 tablespoon | vanilla extract |
Directions
Heat 10 tablespoons butter in a 10-inch stainless steel (not nonstick) skillet or small uncoated saucepan over medium heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 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 for 15 minutes.
Meanwhile, adjust an oven rack to the middle position and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper, or coat them with cooking spray. In a shallow baking dish or pie plate, mix the granulated sugar and 1/4 cup packed brown sugar; set aside. Whisk the flour, baking soda, and baking powder together in a medium bowl; set aside.
Add the remaining 1 3/4 cups brown sugar along with the salt to the cooled butter and mix until no sugar lumps remain, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula; add the egg, egg yolk, and vanilla and mix until fully incorporated, about 30 seconds. Add the flour mixture and mix until just combined, about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed.
Form the dough into 1 1/2 inch balls, and roll them in the sugar mixture to coat. Place them on the prepared baking sheets, about 2 inches apart. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft, 8-10 minutes. Do not overbake! Cool for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely. Makes about 2 dozen cookies.
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