Cocoa Brown Butter Cookies With Sea Salt Recipes
COCOA BROWN BUTTER COOKIES WITH SEA SALT
Categories Cookies Dessert Bake Vegetarian Kid-Friendly Quick & Easy
Yield 18 Cookies
Number Of Ingredients 8
Steps:
- In a small saucepan, melt butter on low to medium heat. Stir occasionally, until mixture has browned and has a nutty aroma, with small flecks at the bottom of the pan (more detailed instructions on how to brown butter here). Remove from heat and quickly stir in sugars and vanilla. Allow to cool to room temperature. In a large mixing bowl, add flour and baking soda. Stir in sugar mixture until well combined. Allow mixture to sit for at least 30 minutes, so the flour and butter can meld. Preheat oven to 325 degrees F. Scoop dough into 1″ balls and place evenly, about 2″ apart on a parchment-lined baking sheet. Sprinkle a small pinch of sea salt on each cookie, and lightly press in. If your palate errs on the saltier side, feel free to add more! Bake for 15 minutes, or until edges are crisped and middle is set. Allow to cool for 5 minutes on baking sheet, then transfer to wire rack to cool completely.
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- Browning the butter:Melt butter over medium heat. Continue heating until the butter smells nutty and it turns light brown.
- Pour the browned butter into a container and refrigerate for about an hour or until it reaches the consistency of soft butter.
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- Brown the butter. Cut the sticks of butter into 5 pieces each for easier melting. Using a light colored pan, melt the butter over medium heat until the butter is bubbly and foamy. Scrape the bottom of the pan with a heat proof spatula or wooden spoon to prevent burning. When you begin to see specks of brown in the butter and theres a slight woodsy smell, the butter has reached the browning point. You can remove the pan from the heat at this point to let cool. Once cooled, pour melted butter into glass measuring cup, so you can easily see that the melted butter measures about 1 cup.
- Add the butter, sugars and vanilla to the bowl of an electric mixer. Beat on medium high speed for 2-3 minutes.
- Add the flour, baking soda, baking powder, and salt. Mix until just combined into a dense, shiny dough. Let the dough cool for 15-20 minutes. (You want to make sure to not add chocolate chips as they might melt from the heat of the melted butter.)
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- Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Stir in the chocolate chips.
- Cover dough and chill for 2 hours in the refrigerator, or place in freezer for 20 minutes if you are super eager.
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