Brown Butter Thumbprint Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.

   Tip: Optional: for easy cleanup

2. 2

   In a medium saucepan, melt the butter over low heat. Stir occasionally until the butter turns golden brown and has a nutty aroma.

   Tip: Be careful not to burn the butter

3. 3

   Remove the saucepan from the heat and stir in the granulated sugar, brown sugar, and vanilla extract until well combined.

   Tip: Let the mixture cool slightly

4. 4

   Whisk together the flour, baking soda, and salt in a medium bowl.

   Tip: Make sure to sift the flour to remove any lumps

5. 5

   Add the eggs one at a time, whisking well after each addition.

   Tip: Don't overmix the dough

6. 6

   Gradually add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Don't overmix

7. 7

   Stir in the chopped nuts and confectioners' sugar.

   Tip: Don't overmix

8. 8

   Scoop the dough into balls, about 1 tablespoon each.

   Tip: Leave about 2 inches of space between each cookie

9. 9

   Flatten the balls slightly into disks.

   Tip: Use your thumb or a fork to create a thumbprint in the center of each cookie

10. 10

    Bake for 12-15 minutes, or until the edges are lightly golden.

    Tip: Don't overbake

11. 11

    Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

    Tip: Then transfer them to a wire rack to cool completely

12. 12

    Melt the semisweet chocolate chips in a double boiler or in the microwave in 30-second increments.

    Tip: Stir until smooth

13. 13

    Dip the cooled cookies into the melted chocolate, using a fork to coat the cookies evenly.

    Tip: Tap off any excess chocolate