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Brown Butter Coyotas
Nb persons: 0
Yield: approximately 18 large cookies
Preparation time:
Total time: about 1 hour
Source:
| Ingredients | |
| 1 cup | unsalted butter, (I used salted and eliminated the salt below) |
| 2 cups | dark brown sugar, (I used light brown sugar and added 2 tablespoons molasses) |
| 2 large | eggs |
| 1/2 teaspoon | vanilla extract |
| 2 cups | all-purpose flour |
| 1 1/2 teaspoons | baking soda |
| 3/4 teaspoons | ground canela or cinnamon, (I used cinnamon) |
| 1/2 teaspoon | salt, (eliminate if using salted butter) |
Instructions
Preheat oven to 350ยบ.
To brown the butter, place it in a large, heavy-bottomed pan over medium heat. (If possible, it is ideal to use a pan with a light-colored interior in order to best monitor the progress of the butter as it browns.) The butter will foam turn yellow and eventually brown; be sure to stir it regularly in order to keep the milk solids, which may pop and crackle as the butter cooks, from settling to the bottom of the pan. Once the butter is a deep brown color and has a strong nutty aroma, immediately pour it into a large heatproof bowl to cool.
After the browned butter has cooled slightly, add the brown sugar and beat together for just a few minutes. Add the eggs and vanilla extract and continue to mix just until incorporated.
Whisk the flour, baking soda, canela (or cinnamon), and salt together in a medium bowl. Add the dry ingredients to the butter mixture, mixing just until a uniform dough has formed (this dough is quite damp and dark, closely resembling wet sand).
Shape dough into large balls (a-3 tablespoon self ejecting scoop works really well here) and arrange on parchment-lined baking sheets.
These cookies, just like traditional coyotas, are designed to spread quite a bit as they cook so don't put any more than six at a time on a standard large baking sheet.
Bake cookies for 14-16 minutes or until they are spread, cracked and slightly puffed. Remove cookies from the baking sheet to a rack or sheet of parchment paper and set aside to cool.
Yield: approximately 18 large cookies
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