Ingredients
Method
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off. (Watch closely at this stage.) Tiny brown specks of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don’t stick.
- As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Pour the browned butter into the bowl of a stand mixer.
- To the hot browned butter, add granulated sugar, mixing on low to combine. Set aside to cool for about 15 minutes.
Notes
- Don't rush the browning: watch the butter closely as it foams, then turns golden, and finally develops nutty brown flecks. This process takes 5-7 minutes over medium-high heat. - Ensure ingredients are at room temperature: this helps them cream together smoothly, creating a uniform dough for your browned butter cookies.
- For a perfect chewy texture, avoid overmixing the flour once added. Mix just until combined. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a perfect chewy texture, avoid overmixing the flour once added. Mix just until combined. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.