Brown Butter Cookie Dough Slice of Jess

THIS POST HAS BEEN UPDATED! CHECK IT OUT HERE.

**What makes a Cookie Recipe better than all the rest?**

Brown Butter.

For the Cookie Dough:

This recipe makes about 3 dozen mouth-watering Cookies.

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

Mix-In Toppings:

1 Heath Bar, crushed into pieces (about a half cup)
1 cup Peanut Butter Chips
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 mine, you’ll love it. You’re welcome.

Directions:

Line your baking sheet with parchment paper.
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 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. I suggest using my mixture I listed above because the end result is just divine.
Scoop 1 inch balls onto your parchment paper or a silicon baking sheet. Make sure to space them at least 2 inches 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.

To be honest, we ate all the cookies before I could take a picture. Seriously. So the only one I have for this post is a picture of the delicious batter being mixed together. As soon as I make another batch, I will update the post!