Ingredients
Method
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a stainless steel skillet, melt the butter over medium-high heat, swirling occasionally until it foams.
- Once the butter turns chestnut brown and smells nutty, remove the pan from heat and pour into a heat-safe bowl.
- Stir in the brown sugar and let the mixture cool for 15-20 minutes.
Notes
- For perfectly browned butter, use a light-colored skillet to monitor the color change effectively. Swirl constantly to prevent burning and remove from heat as soon as you see amber flecks and smell a nutty aroma; I once let it go too long, and it turned acrid.
- Ensure your eggs and butter are at room temperature for a smooth, emulsified dough that bakes evenly.
- Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze the dough balls for up to 3 months. Bake frozen dough balls directly from the freezer, adding 2-3 minutes to the bake time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your eggs and butter are at room temperature for a smooth, emulsified dough that bakes evenly.
- Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze the dough balls for up to 3 months. Bake frozen dough balls directly from the freezer, adding 2-3 minutes to the bake time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.