Brown Butter Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These brown butter cookies are my absolute favorite because they're so simple to make, yet taste incredibly impressive. Browning the butter takes just a few extra minutes but transforms the whole flavor into something rich and nutty that people can't stop raving about. I love that oat flour adds a bit of fiber and texture while keeping the recipe straightforward, and the whole batch comes together in under an hour. With just some basic ingredients you probably have on hand, you can make dozens of cookies without breaking the bank. They're perfect for weeknight baking or bringing to a potluck.
Ella x
Ingredients
- 250 gbutter
- 200 ggranulated sugar
- 100 gbrown sugar
- 2 nulleggs
- 1 mLvanilla extract
- 200 gflour
- 1 gbaking soda
- 1 gsalt
- 100 gchopped nuts
- 100 gsemisweet chocolate chips
- 50 goat flour
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.
- 2
In a large saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.
- 3
Remove the saucepan from the heat and let it cool slightly. Whisk in the granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
Tip: Whisk until smooth and creamy.
- 4
In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- 5
Fold in the chopped nuts and semisweet chocolate chips. If using oat flour, add it to the dough and mix until combined.
Tip: Do not overmix.
- 6
Scoop the dough into balls, about 1 tablespoon each. Leave about 2 inches of space between each cookie on the prepared baking sheet.
- 7
Bake for 12-15 minutes, or until the edges are lightly golden brown.
- 8
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
Tip: Transfer the cookies to a wire rack to cool completely.
- 9
Allow the cookies to cool completely before serving.
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