What key ingredient makes one of the Best Cookie Recipes EVER?

Good ‘ol Brown Butter.

‘Tis the season for COOKIES! Who’s with me?

As most of you know… I’m not a big sweets person. I’d much rather have an extra serving of mashed potatoes with dinner than save room for dessert. I usually bake once a year (during the holiday season) and offer them as treats in gift baskets. I made up this recipe a couple years ago when I needed to have a “mom” baking recipe.

I’m not sure why I never took up baking. Perhaps because you need to measure everything exactly perfect and cannot sway away from the original measurements. Well, that’s just not how I roll… as I like to add a little bit of this and a little bit of that when I’m in the kitchen. I’m a true believer of using what’s on hand, as I hate seeing anything go to waste.

Insider note: the candy used in this recipe are leftovers from my Christmas gift baskets.

I completely swoon for these nutty brown butter treats; they’re the perfect dipping vehicle for your silky hot chocolate, a frosty glass of milk or side-by-side with an ice cold beer. Seriously, they’re one of the best cookie recipes I’ve made to date. I’d like to give a special thank you to Devils Backbone Brewing Company, who graciously sent us a few of their delicious brews and some baking accessories to play with.

For the Cookie Dough:

makes a little over 3 dozen

16 tbsp. (1 cup) Unsalted Butter, room temperature
1 cup Dark Brown Sugar, packed
2 tsp. Vanilla Extract
1 tsp. Cornstarch
1 tsp. Baking Soda (if you have it, not totally necessary)
1 tbsp. of Honey
1/2 cup Granulated Sugar
1 Egg
2 Egg Yolks
2 & 1/2 cups All-Purpose Flour
1/2 tsp. Salt

Mix-In Toppings:

1 Heath Bar, crushed into pieces (about a half cup)
1 cup M&M’s
½ cup Sliced Almonds
Sea Salt, to sprinkle on top

** Note: I like to keep my toppings to about 2 cups total. You can mix and match your toppings to your preference, but my mix above is heavenly. Try my version, you’ll love it.

Directions:

Melt 8 tbsp (1/2 cup) butter in a medium skillet over medium heat, stirring occasionally. After 5-7 minutes you will notice the butter to turn brown in color and smell nutty. It will have some little brown bits on the bottom of the pan, those are the yummy pieces. Remove from burner and pour into a bowl to cool. Make sure to scrape out all those brown bits too! That’s where the best flavor comes from. Set in the refrigerator for 15 minutes to cool.
You always want to start with your wet ingredients and then add in your dry. In your mixer, beat the other 8 tablespoons of room-tempature butter with the brown sugar. Mix until smooth. Once mixed, pour in your vanilla extract, cornstarch and honey (add baking soda here if you have it).
Stop your mixer and pour in your granulated sugar and cooled brown butter. Mix until smooth, about 3 minutes. Now mix in your egg and egg yolks. Continue to mix for another minute or so.
Since all your wet ingredients are now blended together, now you want to add your dry ingredients. While your mixer is stopped, pour in your flour and salt. Mix on a low speed until everyone is combined.
With a spatula, fold in your toppings your toppings of choice.
Cover with plastic wrap and let the dough cool in the refrigerator for at least 5 hours (hint: I usually make the cookie dough the night before and chill overnight).
Line your baking sheet with parchment paper and preheat the oven to 350F.
Scoop 1 inch balls on parchment-lined baking sheet. Make sure to space them at least 1 inch apart because they will spread as they bake. Use a fork and smash the middle down slightly (this creates a pretty design) Sprinkle with Sea Salt.
Bake for 12-15 minutes at 350°F. Once baked, let the cookies cool on a cooling rack for 5 minutes (if you can control yourself, they smell so good). Serve warm or at room temperature.

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To Print:

Best Cookie Recipes: Brown Butter Cookie Dough

Serves: 3 dozen

Ingredients

For the Cookie Dough:
makes a little over 3 dozen
16 tbsp. (1 cup) Unsalted Butter, room temperature
1 cup Dark Brown Sugar, packed
2 tsp. Vanilla Extract
1 tsp. Cornstarch
1 tsp. Baking Soda (if you have it, not totally necessary)
1 tbsp. of Honey
½ cup Granulated Sugar
1 Egg
2 Egg Yolks
2 & ½ cups All-Purpose Flour
½ tsp. Salt
Mix-In Toppings:
1 Heath Bar, crushed into pieces (about a half cup)
1 cup M&M's
½ cup Sliced Almonds
Sea Salt, to sprinkle on top

Instructions

Melt 8 tbsp (1/2 cup) butter in a medium skillet over medium heat, stirring occasionally. After 5-7 minutes you will notice the butter to turn brown in color and smell nutty. It will have some little brown bits on the bottom of the pan, those are the yummy pieces. Remove from burner and pour into a bowl to cool. Make sure to scrape out all those brown bits too! That's where the best flavor comes from. Set in the refrigerator for 15 minutes to cool.
You always want to start with your wet ingredients and then add in your dry. In your mixer, beat the other 8 tablespoons of room-tempature butter with the brown sugar. Mix until smooth. Once mixed, pour in your vanilla extract, cornstarch and honey (add baking soda here if you have it).
Stop your mixer and pour in your granulated sugar and cooled brown butter. Mix until smooth, about 3 minutes. Now mix in your egg and egg yolks. Continue to mix for another minute or so.
Since all your wet ingredients are now blended together, now you want to add your dry ingredients. While your mixer is stopped, pour in your flour and salt. Mix on a low speed until everyone is combined.
With a spatula, fold in your toppings your toppings of choice. (Note: I like to keep my toppings to 2 cups total)
Cover with plastic wrap and let the dough cool in the refrigerator for at least 5 hours (hint: I usually make the cookie dough the night before and chill overnight).
Line your baking sheet with parchment paper and preheat the oven to 350F.
Scoop 1 inch balls on parchment-lined baking sheet. Make sure to space them at least 1 inch apart because they will spread as they bake. Use a fork and smash the middle down slightly (this creates a pretty design) Sprinkle with Sea Salt.
Bake for 12-15 minutes at 350°F. Once baked, let the cookies cool on a cooling rack for 5 minutes (if you can control yourself, they smell so good). Serve warm or at room temperature.