Ingredients
Method
- Brown the butter until it has deep golden specks and a nutty aroma. Let it cool for 20-30 minutes.
- In a large bowl, mix the cooled brown butter with brown sugar and vanilla until combined. Add the egg and mix until smooth.
- Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Fold this dry mixture into the butter mixture until just combined.
- Cover the dough and refrigerate for 30 minutes to 1 hour. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Portion the dough using a 1.35-oz scoop, roll into balls, and place them 3 inches apart on the sheets. Bake for 9-11 minutes.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack.
- Prepare the glaze by whisking together melted brown butter, powdered sugar, maple syrup, and vanilla.
Video
Notes
- Browning butter takes patience; watch closely to avoid burning. It should smell nutty and turn a deep golden brown.
- Chill the dough for at least 30 minutes; this prevents spreading and deepens the flavors.
- Don't overbake! Cookies continue to cook on the hot baking sheet. Aim for edges that are set and lightly browned. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Chill the dough for at least 30 minutes; this prevents spreading and deepens the flavors.
- Don't overbake! Cookies continue to cook on the hot baking sheet. Aim for edges that are set and lightly browned. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.