Brown Butter Drop Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These brown butter drop cookies are my go to when I want something special without spending hours in the kitchen. The beauty of this recipe is how simple it truly is, ready from start to finish in under 45 minutes. Brown butter gives these cookies a nutty, sophisticated flavor that tastes like you've been baking all day, but honestly takes minimal effort. Eggs provide excellent protein and nutrients that keep you satisfied, making these feel a bit more wholesome than your typical sweet treat. The flaky sea salt on top is the perfect finishing touch, creating that addictive sweet and salty contrast. Trust me, once you make these, they'll become a regular request from everyone who tries them.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 120 gbrown butter
- 2 egglarge eggs
- 50 gunsalted butter
- 5 gsalt
- 1 mLvanilla extract(high-quality extract)
- 2 gbaking soda
- 10 gflaky sea salt
- null gflour for dusting
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use parchment paper to prevent cookies from spreading too much.
- 2
In a medium saucepan, melt the butter over low heat. Continue cooking the butter until it turns a golden brown color and smells nutty, stirring occasionally.
Tip: Stir the butter occasionally to prevent burning.
- 3
Remove the brown butter from the heat and let it cool slightly.
Tip: Be careful when handling hot brown butter.
- 4
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Tip: Make sure to whisk the dry ingredients well to incorporate air.
- 5
Add the eggs one at a time, whisking well after each addition.
Tip: Whisking helps to incorporate air and ensures the cookies are light and fluffy.
- 6
Add the vanilla extract and whisk to combine.
Tip: Use high-quality extract for the best flavor.
- 7
Pour the brown butter into the bowl and whisk until just combined.
Tip: Don't overmix the dough, or the cookies will be tough.
- 8
Use a small cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, leaving about 5 cm of space between each cookie.
Tip: Leave space between cookies to allow for spreading.
- 9
Sprinkle the tops of the cookies with flaky sea salt and a pinch of granulated sugar.
Tip: The flaky sea salt adds a nice textural element to the cookies.
- 10
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Tip: Keep an eye on the cookies after 8 minutes to prevent overbaking.
- 11
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
Tip: Let the cookies cool for a few minutes to help them retain their shape.
- 12
Transfer the cookies to a wire rack to cool completely.
Tip: Cooling cookies completely helps them retain their texture and flavor.
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