Friday, January 6, 2012

Brown Sugar Brown Butter Cookies

These cookies are beyond delicious, and would be even better with some heath bar or chocolate chips added.  Lucy can tolerate low doses of dairy now, so I can cook with and eat it.  After going over a year almost completely dairy-free, it's nice to have the freedom to not have to constantly watch every bite for hidden dairy.  I still try to keep it to a minimum, but these cookies are worth the splurge.

Here's the recipe from The Novice Chef.

Brown Sugar Brown Butter Cookies


8 tablespoons (1 stick) butter
1 cup unbleached flour, plus 2 tablespoons
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
1 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
For rolling:
2 tablespoons packed brown sugar
2 tablespoons granulated sugar


Heat butter in small saucepan, over medium heat, until melted. Continue cooking butter, whisking or swirling the pan as needed, until the melted butter takes on a light golden brown color. There will be small flakes of dark brown on the bottom of the saucepan. Remove butter from heat and transfer to a small bowl immediately. Let cool until the bottom of the bowl is no longer warm to the touch, about 20 minutes.
Preheat oven to 350 degrees and line a large baking sheet with parchment paper or a silpat.
In a shallow bowl, combine the 2 tablespoons brown and granulated sugar. I used my fingers, but you could also use two forks. Set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Add 1 cup brown sugar to bowl with cooled, browned butter and mix until combined. Add egg and vanilla and mix until combined and there are no lumps. Add flour mixture and mix until just combined.
Roll about 1 1/2 tablespoons of dough into a ball using your hands. Then toss the dough in the brown/granulated sugar mixture. Place on prepared baking sheet, leaving 2 inches between each cookie.

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