Best Cookie Recipes: Brown Butter Cookie Dough
Serves: 3 dozen
  • 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
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. With a spatula, fold in your toppings your toppings of choice. (Note: I like to keep my toppings to 2 cups total)
  6. 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).
  7. Line your baking sheet with parchment paper and preheat the oven to 350F.
  8. 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.
  9. 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.
Recipe by Slice of Jess at