“I love that after a day when nothing is sure, and when I say ‘nothing’ I mean nothing, you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. It’s such a comfort. ”
–Julie and Julia
I agree. It is such a relief to know that if you’re making a fairly foolproof recipe, at least one thing in your life can be predictable. That can be so reassuring when you’re having a crazy week.
I won’t be baking with chocolate during March because my family gave up chocolate for Lent.
But not to worry! These cookies satisfy our chocolate cravings with their rich caramel-y goodness. Actually, I will eat anything with browned butter in a heartbeat.
Check out this recipe from Cooks Illustrated that I found on Kinsey Cooks.
Knowing that these are sweet treats, I accidentally healthified (but they still taste yummy) by adding a little less butter. I’ve included my proportions, but if you like your cookies chewy, follow the original recipe.
Brown Butter Cookies (makes 30 cookies)
Adapted from Cooks Illustrated‘s recipe
¼ cup granulated sugar
½ teaspoon table salt
11 tablespoons unsalted butter
2 cups plus 2 tablespoons all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
1 egg plus 1 egg yolk
1 tablespoon vanilla
Preheat oven to 350F. Line 2 baking sheets with parchment paper or be environmentally friendly by using a reusable silicon baking mat. In a shallow, wide bowl, mix together ¼ cup of the brown sugar and ¼ cup of the granulated sugar. Combine the remaining 1 ¾ cup brown sugar and salt in a small bowl and set aside.
In a medium skillet (not non-stick) over medium high heat, melt 8 tablespoons of butter. Cook for 2-3 minutes more until the butter caramelizes into a golden color. Don’t take your eyes off the mixture as butter can burn quickly. Remove from heat, add remaining 3 tablespoons of butter, and set aside mixture in a large bowl for 15 minutes.
While butter rests, mix together flour, baking soda, and baking powder in a medium bowl.
After the butter has rested, add brown sugar and salt mixture. Add egg, egg yolk, and vanilla and whisk together. Add flour mixture and stir gently until just combined.
To shape cookies, take 1 1/2 teaspoons of dough and roll into a ball. Roll in sugar mixture. Place cookies on a baking sheet two inches apart. To get thick cookies, bake as round balls. For thinner cookies, press down gently until cookies is 1/4-1/2 inch thick.
Bake for 12-14 minutes, rotating sheet halfway through. To allow for textured cookies, only bake one sheet at a time. Let cookies cool on baking sheet for 5 minutes, then cool on a wire rack.