Butter at Its Best: Brown Butter Cookies

I am always happy to see a dessert recipe featured in the Los Angeles Times Culinary SOS column, and it was no exception when I saw the recipe for "Brown Butter Cookies" from Bittersweet Treats earlier this month. Not only that, but this recipe is incredibly quick and easy; you can make the dough in a few minutes and you don't even need a mixer.

In short, all you need to do is brown butter and let it cool; mix the butter with dark brown sugar, salt, egg, egg yolk, and vanilla (the recipe says vanilla paste; I used the scraped seeds from one vanilla bean instead); and then stir in the sifted dry ingredients (flour, baking soda, baking powder). That's it; you can use the dough immediately. I used a #24 scoop and got 16 cookies. The cookies baked up perfectly round, with a beautiful cracked top.

This cookie is everything it was promised to be: crunchy on the outside, and super chewy and sweet on the inside. Many tasters thought it was a molasses cookie because of the texture and all of the dark brown sugar. There was also a distinct nuttiness from the browned butter -- Tom said the taste reminded him of a graham cracker. I thought these were just fantastic, and the fact that they are so easy to bake makes them seem all that much sweeter!

Recipe: "Brown Butter Cookies" from Bittersweet Treats, recipe printed in the April 6, 2013 Los Angeles Times.

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