Browning butter before adding it will give any dish from savoury sauces to creamy icings and glazes added depth with rich, nutty notes. These cookies are no exception. Crunchy on the outside, soft and sweet on the inside, these cookies are wonderful. But taking the extra step to brown the butter makes them that much better. Make an extra batch, because they´ll go quickly. Los Angeles Times/McClatchy-Tribune Information Services
- 140g butter
- 1¾ cups dark brown sugar
- ¼ tsp table salt
- 1 egg plus 1 egg yolk
- 1 tbsp vanilla bean paste or 1 tbsp pure vanilla extract
- 255g flour
- ½ tsp baking soda
- ¼ tsp baking powder
- Heat the oven to 180°C.
- Melt the butter in a saucepan over medium heat and continue to cook until the solids have lightly browned and the butter has a nutty aroma, 4-6 minutes, stirring frequently. Cool to room temperature.
- In a large bowl, stir together the butter and sugar with a spatula. Mix in the salt, egg, yolk and vanilla.
- In a separate bowl, sift together the flour, baking soda and baking powder. Add the dry ingredients to the butter mixture and mix just until combined. Scoop the cookies (about one rounded spoon) onto a baking sheet, spacing the cookies about 5cm apart, and bake until golden-brown and firm on top, about 15 minutes.