This is how these cookies came into being: After using brown butter to make rice krispie squares I really couldn't wait to use it again in my baking. Last week I (finally) bought cookie sheets to replace the ones that got lost in the move so I also couldn't wait to make cookies.
google: brown butter cookies
find : this recipe
It sounded perfect! Brown butter, brown sugar, salt, and vanilla. Simple flavors combined to make something entirely more sophisticated. But then I read the comments and saw that many people's cookies had not turned out. The cookies were grainy, they had spread into lacy crisps, they had no flavor. I debated just making something else instead, I only had enough ingredients to make one set of cookies which meant no room for failed batches.
I decided to make them anyways (ohhh risky). I am so so glad that I did. These are amazing.
First you brown a stick and a half of unsalted butter. You have to be a little bit patient with the butter browning process, it takes a few minutes and you need to have your eye on it at all times. I pretty much stir the butter the whole time because I like to fuss over things plus it keeps the brown bits moving so that it all toasts evenly.
Then the butter is chilled in the freezer till it's just firm (my butter took an hour)
I used parchment paper to form my dough into a log about 12 inches long. Then I stuck the dough wrapped in plastic wrap in the freezer for 30 minutes
After I took the dough out of the freezer I tried to cut slices but it was too frozen so it crumbled. I waited five minutes and that fixed my problem, the log was easy to slice and I placed the cookies on my new cookie sheets.
Then they went in oven.. and I fretted about them spreading or turning grainy or being inedible while they baked
Brown Butter Cookies
(from Smitten Kitchen)
1 1/2 sticks unsalted butter
1/2 cup packed brown sugar (preferably dark)
1 teaspoon pure vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1. Brown the butter in a heavy saucepan over medium heat. Keep an eye on the butter and stir to move the browning bits around. Once the butter has turned an amber colour and developed a nutty smell take off heat. Pour into a bowl and place in freezer until firm (around 1 hour)
2. Once the butter is firm cream butter and sugar in mixer until fluffy. Mix in vanilla
3. On a low setting mix in flour and salt until just combined and crumbly.
4. Use parchment or wax paper to squeeze dough into a 12 inch log. Wrap in plastic and place in freezer until firm (30 minutes)
5. Cut firm dough into slices, bake in preheated 350 oven for 10-12 minutes (mine took 12)
NOTES: I was really worried about spreading so I chilled my dough until it was practically frozen, I also preheated my oven well in advance to make sure that it would 350 when the cold cookies went in.