Brown Butter Cookies

Brown Butter CookiesI’ve got an absolutely massive soft spot for cookies. You can probably tell from the number of cookie recipes I’ve done over the last few years since I started this blog. From your basic choc chip cookies through to caramel stuffed cookies or brownie crackle cookies. This does mean that I’m starting to reach a point where my core recipes are actually all fairly similar, but I just mix up the flavours and fillings. This one is slightly different though, and indulgent; Brown Butter Cookies. One of my favourite flavours of ice cream is London’s Chin Chin Lab’s ‘Burnt Butter Caramel’, which has its grounding in the same technique. Browning the butter gives it a more caramel-y edge, giving it hints of toffee. This makes it perfect to go with fillings like pecans, chocolate and salt.

Brown Butter CookiesBrown Butter Cookies

Another recipe that’s perfect for winter, with rich nutty flavours, edges of burnt caramel, salty chocolate and a crunch from the pecans. With the snow we’ve had recently they’re great to munch through with a cup of tea huddled near the radiator with a blanket, and maybe a dog. I made up a tin, and they didn’t last long whatsoever.

Brown Butter Cookies

 

Brown Butter Cookies
 
Author:
Ingredients
  • 225g unsalted butter, cubed
  • 260g plain white flour
  • 1tsp baking soda
  • ¾tsp salt
  • 220g (packed) dark brown sugar
  • 65g granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 200g dark chocolate
  • 50g pecans, toasted
Instructions
  1. Mix together the flour, salt and baking soda.
  2. In a medium sized saucepan, melt the butter over a medium heat. Continue stirring it until the butter has browned, but not burnt. It'll give off a nutty aroma.
  3. Remove from the heat and leave to cool for 5-10 minutes.
  4. In the bowl of an electric, mixer beat together the butter and the sugars until they're well combined, about 1 minute.
  5. Beat in the eggs and the vanilla, continue to beat until the mixture thickens and starts to lighten.
  6. Reduce the speed to low and add the dry ingredients.
  7. Stir through the chocolate chips and the pecans using a spatula or wooden spoon.
  8. Allow to sit at room temperature for at least half an hour.
  9. While the dough settles, pre-heat your oven to 190°C(170°C fan assisted). Line two baking sheets with grease proof paper.
  10. Divide into 20 balls and spread out across the baking sheets. Leave a good gap between each one. If you have to do a second batch, that's OK.
  11. Don't push them down as they'll spread while they cook.
  12. Sprinkle with a little sea salt.
  13. Place in the pre-heated oven and bake for 8-11 minutes.
  14. Allow to cool on the sheet for 10 minutes before transferring to a wire rack.