Chewy Brown Butter Brown Sugar Cookies
Behold, the chewiest, most flavorful cookie you've ever tasted. They're crisp on the outside and fluffy on the inside - these chewy brown butter brown sugar cookies are the perfect brown butter cookie recipe to bake during the fall or throughout the year.
Servings: 24 cookies
Calories: 243kcal
Ingredients
- 18 Tbsp unsalted butter
- 2 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp cream of tartar
- 3/4 tsp kosher salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 3/4 cups packed light brown sugar
- 1 large egg at room temperature
- 1 large egg yolk
- 1 Tbsp pure vanilla extract
- 1/4 cup granulated sugar, for rolling
Instructions
- Heat the butter in a small saucepan over low heat 1 minute or until melted.
- Increase heat to medium and cook, stirring constantly, 7 to 10 minutes or until you notice the butter turning a dark golden brown color along the bottom of the pan. This browning process happens very quickly, so be sure to stay near your butter so that it doesn't burn!
- Immediately pour the butter into the bowl of a stand mixer, making sure to scrape all of the brown specks out of the saucepan. Chill at least 30 to 40 minutes, stirring every 10 minutes, or until no longer warm to the touch.
- Meanwhile, whisk the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a large bowl. Set aside.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Pour granulated sugar into a shallow bowl and set aside.
- Add the brown sugar to the stand mixer bowl with the butter and mix on high for 2 minutes or until light and fluffy. Add the egg and egg yolk, one at a time, beating well after each addition. Scrape down the bowl and beat in the vanilla extract.
- Gradually beat the flour mixture into the butter mixture until fully combined (I do this in 2 additions), being careful to not overmix.
- Roll the cookie dough into 1-inch balls, drop in the granulated sugar and roll to evenly coat. Place the cookie dough balls on prepared baking sheets about 2 inches apart.
- Bake for exactly 10 minutes (no more, no less). The cookies will seem like they're underdone, but they will set up as they cool. Cool completely on pans before moving to wire racks.
Notes
If you've never browned butter before, read the Brown Butter section above.
I've included a detailed section in the above post about ingredient substitutions. If you don't have something, scroll up on the page to see different options.
You can store these cookies at room temperature in an airtight container or plastic bag for up to 3 days.