Brown Butter Drop Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Brown Butter Drop Cookies are simple baked treats made with brown butter, granulated sugar, eggs and flour. The brown butter brings a rich, toasted flavour to these easy cookies that come together in just 15 minutes of preparation, followed by 30 minutes in the oven. They suit anyone looking for a straightforward cookie recipe with minimal fuss and maximum flavour.
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
- 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.
Recipe Variations
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