I love the nutty flavor that comes from the brown butter and it’s a delicious twist on a classic sugar cookie. I’ve seen recipes recently for chocolate chipless cookies – a chocolate chip cookie without the chocolate chips – and truly I’ve had no interest. But then, when I started to work on this brown butter sugar cookie recipe I realized I was able to marry the two concepts into a cookie that wouldn’t feel like it was missing anything. In addition to browned butter, I added in brown sugar for a bit of extra moisture and chew and it really does make it reminiscent of a chocolate chip cookie – without the chips! Though nothing will ever replace a chocolate chip cookie, I didn’t know I would love this chipless version until I tried it, and it really is delicious.
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Butter is great in all forms, but especially when it’s browned. To brown your butter, you’ll melt it in a pot or pan on low to medium heat. After it melts, it will begin to crackle. Continue to stir and watch your butter carefully. You’ll start to smell a nutty aroma (you’ll know it when it happens). Once you see the color turn to a light brown or amber, remove your pan from the heat and transfer your butter into a heat proof bowl (make sure to get all of the brown bits at the bottom!). At this point you’ll mix in your two extra tablespoons of butter until melted – and this will help to cool down your browned butter.
One thing that is extra important with these cookies, is to not over bake them. While this is important with a lot of cookies, these ones in particular need to be a touch underbaked and allowed some time to set and continue baking on the pan once they leave the oven. This will give you the most incredible soft and chewy texture. You’re looking for a cookie center that looks slightly damp when you remove them from the oven – trust the process and leave your cookies for about 15 minutes post oven and then they will be perfect!
Brown Butter Sugar Cookies
Equipment
- Large cookie scoop (2 1/2 – 3 tablespoons)
- Heavy bottomed non stick pot
Ingredients
For the best results, I highly recommend using the gram measurements provided
- 8 tablespoons (113g) + 2 tablespoons (28g) unsalted butter separated
- 1/2 cup (96g) light brown sugar
- 1/3 cup (64g) granulated sugar
- 1 large egg*
- 1 teaspoon vanilla extract
- 1 1/2 cup (180g) all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons (24g) granulated sugar for rolling
*I recommend taking your egg out of the fridge about 30 minutes prior to starting
Instructions
- Brown your butter. Place your stick of butter in a pot or pan (I recommend using a nonstick heavy bottomed pot) on the stovetop on a low to medium heat. After it melts, you’ll hear it begin to crackle. Stir the melted butter and watch it carefully as it can burn easily. You’ll start to smell a nutty aroma (you’ll know it when it happens). Once you see the color turn to a light brown or amber, remove your pan from the heat and transfer your butter and all of the brown bits at the bottom into a large, heat proof bowl. Stir in your extra two tablespoons right away until melted, and then set aside to cool slightly.
- In a medium bowl, combine your dry ingredients – flour, baking soda, baking powder and salt.
- Add your light brown and granulated sugar to your browned butter. Stir together using a spatula or large spoon to help further cool your butter and to fully combine your sugar into the butter.
- Ensure your butter and sugar mixture isn’t too hot (it’s okay if it’s warm to the touch), and add in your egg. Mix quickly to incorporate, and then add in your vanilla and continue mixing until smooth and thickened.
- Add in your dry ingredients to your wet ingredients, and fold together until a dough forms.
- Cover your dough, or transfer into plastic wrap, and place into the fridge to chill for six hours or overnight until firm.
- Once your dough has chilled, preheat your oven to 350 degrees. Onto a lined cookie sheet, I used parchment paper, use a cookie scoop or large spoon to portion out your dough – it should make about 9 cookies, 2 1/2 to 3 tablespoons per cookie. Note: if you chilled overnight or your dough feels extra firm, leave it out at room temperature for 15-30 minutes before scooping.
- In a small bowl, add in your two tablespoons of granulated sugar. Roll each cookie dough ball twice in sugar to ensure they’re well coated on all sides. Place your cookie scoops back onto your lined cookie sheet. If your scoops feel too soft, be sure to chill them again up to an hour before baking.
- Place into the oven to bake for 9 – 12 minutes (being sure not to over bake). Remove your cookie sheet from the oven. Allow your cookies to cool for about 10 – 15 minutes, and enjoy!
