Brown Butter Sea Salt Cookies Recipes

BROWN BUTTER HONEY COOKIES

Steps:

• Place the butter in a pot over medium heat. Once melted, reduce the heat to low and allow the butter to just barely simmer. Cook until the milk solids that sink are golden brown, about 6 minutes. Set aside to cool until the butter is still liquid, but not hot.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Combine the brown butter, sugars and honey in a stand mixer fitted with the paddle attachment. Beat on low speed until combined and a homogenous mixture is formed, about 2 minutes. (The mixture will look grainy.) Add the eggs one at a time, beating after each addition, until incorporated. Add the vanilla.
• Whisk together the flour and baking soda in a small mixing bowl. Add the flour mixture to the sugar mixture and beat just until incorporated, scraping down the sides and bottom of the bowl as needed.
• Using a small scooper, scoop 1 1/2-tablespoon mounds onto the prepared baking sheets, being sure to leave distance in between the cookies. Sprinkle with flakey salt.
• Bake until deeply golden brown, about 15 minutes. Allow the cookies to rest on the baking sheets for 3 minutes. Move to a cooling rack to cool completely. Dip cookies in Creamy Honey Dip, then top with sprinkles.
• Whisk together the yogurt, honey and spice in a small mixing bowl. Scrape into a serving ramekin. Drizzle with more honey. Serve alongside the cookies.

SALTED BUTTER CHOCOLATE CHUNK SHORTBREAD

Steps:

• Beat the butter, granulated and brown sugars and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour and mix just until combined. Add chocolate chunks and mix just until incorporated. (Mixture will look crumbly.)
• Divide dough between 2 sheets of parchment paper, waxed paper or plastic wrap and use your hands to form the dough halves into logs about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. (But do know that it works!)
• When you're ready to bake the cookies, heat the oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper.
• Lightly beat the egg and unwrap the chilled cookie logs to brush it over the sides. Sprinkle the coarse sugar on the open wrapping and roll the logs into it, coating them.
• Using a sharp serrated knife, cut logs into 1/2-inch-thick rounds. You're going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared baking sheets 1 inch apart (they don't spread much) and sprinkle each with a few flakes of sea salt. Bake until the edges are just beginning to get golden brown, 12 to 15 minutes. Let cool slightly before transferring the cookies you don't eat immediately to a wire rack to cool.

SALTED BROWN BUTTER COOKIES

Steps:

• Preheat the oven to 325˚F. Line a cookie sheet with parchment paper.
• In a saucepan over medium heat, melt the butter until it starts to brown. When the butter has browned and is ready, the foam will have subsided and it will have turned a nutty color. Watch closely so as not to burn the butter. Pour the browned butter into a medium bowl and stir in the brown sugar and vanilla. In a small bowl, whisk the flour and baking powder together. With a spoon, stir the flour mixture into the butter mixture until combined. Drop the dough by tablespoonfuls onto the cookie sheet. Sprinkle with sea salt and lightly press it into the top of cookies. Bake for 12 minutes.

SALTED CARAMEL BROWN BUTTER COOKIES

Steps:

• Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.
• Place unwrapped chocolate kisses in the freezer.
• Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
• Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Drop chilled dough by tablespoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.
• Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.

SEA SALT AND BROWN BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Place the butter in a large frying pan over medium-high heat. Let it cook, swirling the pan a few times, for about 5 minutes, or until it smells roasted and is brown. I like it when the butter is very brown, just shy of burnt. If this is your first time browning butter, keep a close eye on it as it can go from brown to burnt very quickly. It will also foam up a lot so don't walk away from your stove.
• Transfer the brown butter to a heatproof bowl, making sure to scrape out all the tasty brown specks. Place the butter in your fridge for 20-30 minutes, or until it's solidified but still soft.
• In a medium-sized bowl, whisk together the flour, sea salt and baking soda.
• In a large bowl beat the eggs, granulated sugar, cold water and vanilla on high for 3 minutes. Add the brown sugar and the brown butter and beat until just combined. Add the flour all at once and beat until it just barely comes together, about 15 seconds. Stir through the chopped chocolate.
• Cover the batter with plastic wrap and place it in your fridge for at least 4 hours, or up to 4 days.
• When you're ready to bake the cookies, preheat your oven to 325 degrees.
• Scoop the dough into balls using a small ice cream scoop, about 2 tablespoons. I like to place the smooth rounded edge of the ball (the part that was against the ice cream scoop) onto the baking sheet. This will give the tops of the cookies a little more texture. Place 6 balls of dough on each 13x11 inch baking sheet. Don't crowd the sheets ... these cookies will spread a lot!
• Bake the cookies for 13-16 minutes, rotating the sheets halfway. When they come out of the oven immediately sprinkle them with a little Maldon sea salt.

BROWN BUTTER SEA SALT COOKIES

Steps:

• Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. In a saucepan over medium heat, melt butter until it starts to caramelize. It should smell nutty and you will see brown bits at the bottom of the pan. Be careful not to burn the butter - in which case you will have to start over. Pour browned butter into a medium bowl and stir in brown sugar and vanilla. In a small bowl, whisk flour and baking soda. Add flour mixture to butter mixture until combined. Let cool to room temperature. Using a tablespoon or small scoop, drop dough onto cookie sheet. Sprinkle with sea salt and lightly press into top of cookies. Bake 15 minutes or until lightly golden. Don't overcook, or cookies will be too dry and crumbly. If desired, melt chocolate in a double boiler or in the microwave at 15 second intervals, stirring in between. Dip cookies in chocolate and place on wax paper. Let harden in refrigerator but don't serve too cold or cookies will be very hard.