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Brown Butter Brown Sugar Cookies

These Brown Butter Brown Sugar Cookies are a delicious treat! Soft, chewy, and bursting with nutty sweetness, they're perfect for any occasion.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings

Ingredients

  • 14 tablespoons butter divided
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1.75 cups brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt for sprinkling
  • 1 cup brown sugar for rolling
  • 1 cup granulated sugar for rolling

Instructions

  • Start by melting 10 tablespoons of butter in a medium saucepan over medium heat. Stir frequently until the butter turns golden brown and releases a nutty aroma. This process usually takes about 5-7 minutes. Once browned, remove it from the heat and let it cool slightly.
  • In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt.
  • In a separate bowl, combine the browned butter and 1.75 cups of brown sugar. Mix until well combined.
  • Add 1 large egg, 1 egg yolk, and 1 teaspoon of vanilla extract to the butter-sugar mixture. Beat until creamy.
  • Gradually add the dry ingredients to the wet mixture, folding in the flour until no dry streaks remain.
  • Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  • Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  • Scoop the dough using a cookie scoop or tablespoon. Roll in a mixture of 1 cup of brown sugar and 1 cup of granulated sugar.
  • Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until edges are set and centers are slightly soft.
  • Remove from the oven and immediately sprinkle with sea salt. Cool on the baking sheet before transferring to a wire rack.

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Notes

  • Chill the dough for at least 30 minutes for better texture.
  • Use a cookie scoop for uniform cookie sizes.
  • Store cookies in an airtight container at room temperature for up to one week.