Brown Butter Sandwich Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Crispy, nutty cookies with a rich brown butter flavor, perfect for snacking or dessert.
Ella x
Ingredients
- 225butter
- 250 ggranulated sugar
- 100 gbrown sugar
- 2large eggs
- 375 gall-purpose flour
- 6 gbaking soda
- 12 gsalt
- 1½ mLvanilla extract
- 120 gchopped walnuts
- 150 gsemisweet chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Use a silicone mat for easier cookie removal.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl.
Tip: Sift the dry ingredients for a lighter texture.
- 3
In a large bowl, cream the butter and sugars until light and fluffy.
Tip: Use a stand mixer or a hand mixer for easier mixing.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- 5
Gradually mix in the dry ingredients until just combined.
Tip: Avoid overmixing for a tender cookie.
- 6
Stir in the chopped walnuts and chocolate chips.
Tip: Be gentle to avoid crushing the chocolate chips.
- 7
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
Tip: Use a cookie scoop or spoon to maintain uniform size.
- 8
Bake for 12-14 minutes or until the edges are lightly golden.
Tip: Rotate the baking sheet halfway through the baking time for even cooking.
- 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Let the cookies cool completely before storing in an airtight container.
- 10
To make the brown butter, melt the butter in a small saucepan over medium heat.
Tip: Stir occasionally until the butter turns a deep golden brown and has a nutty aroma.
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