If you have ever been to the Brown Butter Cookie Company in Cayucos, CA then you already know how amazing these cookies are! I thought these would be fun to make for our Thanksgiving guests. I tried making them a few ways to get them close to the original cookie. While they are not an exact match, these are full of sweet and savory goodness. They will easily fill the gaps between trips to the central coast. One of the nice things about this recipe is that the ingredients are super simple, I usually have them all in the kitchen. The hardest part about is not making it whenever you have the urge. (Plus it does take some TLC to roll the dough into balls to make each cookie.) Here's the recipe with a few tips to make them.
Brown Butter Cookies with Sea Salt
- 1 cup salted butter
- 2/3 cup lightly packed brown sugar
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- Sea Salt (I used Pink Himalayan sea salt)
1. Brown the butter - Cut the butter into tablespoon size pieces and add to a saucepan. Melt the butter on medium heat until it starts to turn brown. Use a whisk to keep stirring the butter. You will start to smell the delicious carmel-like aroma. Remove from heat once it's brown and be careful not to burn it.
3. In a large mixing bowl stir the flour and baking soda. Once it's well combined add the butter/sugar mixture to form the cookie dough.
4. Put in the refrigerator to chill for about 45 minutes.
5. Pre-heat over to 325 degrees.
6. Using a tablespoon or melon baller scoop out the batter. Roll each scoop of dough in your hands and apply pressure. This will warm the butter to help it get a round shape and make it stick together.
7. Put balls of dough on cookie sheet and sprinkle some sea salt on each cookie.
I put them in mini cupcake wrappers and packaged them so they would be nice for little gifts at Thanksgiving. This would also be great for Christmas cookies.
I hope you enjoy them:)