Monday, December 8, 2014

Brown Butter Brown Sugar Cookies

 Here's a recipe that I got from my niece, Kim, about a million years ago when she made them for a family get together. Like I always say, I have no idea where she got the recipe, and since she the one who gave it to me, then she's the one who gets the credit for it. To be honest, I can't even remember what the occasion was, but I do remember that everyone couldn't stop eating them!  Eh, what can I say, it was quite a while ago. Don't judge me. But omg wait'll you taste them! They're chewy and delicious and they're everything you'd want a brown sugar cookie to be. And the brown butter gives it a nutty flavor that is just HEAVEN.
 Definitely add them to your cookie repertoire! They're the perfect addition to any holiday cookie tray. But you don't have to wait until the holidays! Make 'em any time!
Thanx Kim!!

1 3/4 sticks (14 tbs) unsalted butter
1 3/4 cup packed dark brown sugar
2 1/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
3/4 tsp salt
1 egg plus 1 egg yolk
1 1/2 tbsp vanilla

1/4 cup sugar
1/4 cup dark brown sugar

Preheat oven to 350ºF and line two baking sheets with parchment paper. 
Melt the butter in a skillet over medium heat. Allow to simmer until it starts to turn an amber color and smell nutty and fragrant. Remove from the heat to a separate bowl. Allow to cool for 15 minutes. In the bowl of a stand mixer fitted with a paddle attachment, combine the browned butter and brown sugar until well-blended. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. Add the egg and egg yolk to the butter/sugar mixture one at a time, scraping down the sides after each addition. Mix in the vanilla. Mix the flour mix into the cookie dough, stirring until just combined. In a small bowl, combine the sugar and brown sugar. Scoop the cookie dough into balls using a 1 1/2 tbsp cookie scoop (or just scoop it into rounded tbs). Roll in the sugar mix and place on the prepared baking sheet. Repeat with remaining cookie dough, leaving 2 inches between each dough ball on the baking sheet. Bake for 10-12 minutes or until starting to set around the edges. Allow to cool before serving.

Definitely be sure to use the parchment paper whenever you bake cookies. When the cookies come out of the oven, you can just slide the whole sheet off the try and onto the counter for the cookies to cool, and you can have another one ready to slide right onto the tray and back into the oven it goes. It really makes things move right along, especially if you have lots of cookies to bake!

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