Ingredients
Method
- Brown butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter foams and brown bits form at the bottom. This takes about 5-7 minutes. Watch closely to avoid burning. When the butter reaches a warm amber color and has a nutty aroma, remove it from heat.
- Chill brown butter: Pour the browned butter into a heat-safe bowl. Chill the browned butter in the refrigerator for 1-2 hours, or until completely chilled.
- Let brown butter rest at room temperature: Once the brown butter has chilled completely, remove it from the refrigerator and let it rest at room temperature for about 15 minutes before making the cookies.
- Preheat oven. Line baking sheet: Preheat the oven to 3500F (1770C). Line a baking sheet with parchment paper.
Notes
- Don't skip the chilling: Properly chilling the brown butter is crucial for the cookie dough's texture and to prevent spreading. Ensure it's firm but still pliable.
- Watch the butter closely: Browning butter can go from perfect to burnt quickly. Stay by the stove and stir frequently, looking for amber color and nutty aroma, not black bits. The USDA recommends cooking butter to a minimum internal temperature of 160°F (71°C) if it contains any milk solids, but for browning, visual cues are key.
- Storage: Store baked brown butter cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unbaked dough balls or cut-outs for up to 3 months; bake from frozen, adding a minute or two to the cook time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Watch the butter closely: Browning butter can go from perfect to burnt quickly. Stay by the stove and stir frequently, looking for amber color and nutty aroma, not black bits. The USDA recommends cooking butter to a minimum internal temperature of 160°F (71°C) if it contains any milk solids, but for browning, visual cues are key.
- Storage: Store baked brown butter cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unbaked dough balls or cut-outs for up to 3 months; bake from frozen, adding a minute or two to the cook time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.