Brown Butter White Chocolate Cookies
Equipment
Ingredients
Main Ingredients
unsalted butter (browned, cooled)
170 g
light brown sugar
200 g
white granulated sugar
67 g
large eggs
2 piece
vanilla bean paste
22 g
all purpose flour
280 g
baking soda
3 g
baking powder
3 g
salt
1.5 g
white chocolate bars (chopped)
200 g
Instructions
Preheat oven
Preheat oven to 175°C and line baking sheet with parchment paper.
Brown the butter
Brown butter in a saucepan on medium heat. Watch closely until it develops a nutty aroma and brown color, then remove from heat.
Cool the butter
Let the browned butter cool for 8-10 minutes until it reaches room temperature.
Mix dry ingredients
Mix flour, baking soda, baking powder, and salt together in a bowl.
Cream butter and sugars
Pour cooled brown butter into a bowl, add brown sugar and white sugar, then cream together for 1-3 minutes.
Add eggs and vanilla
Add eggs and vanilla bean paste to the creamed mixture and mix until combined.
Combine wet and dry ingredients
Gradually add dry ingredients to wet mixture and combine until dough forms.
Chop white chocolate
Chop white chocolate bars into chunks.
Fold in chocolate
Add chopped white chocolate to cookie dough and fold in gently.
Shape cookies
Scoop or roll cookie dough into balls and place on prepared baking sheet.
Bake cookies
Bake at 175°C for 12 minutes until edges are golden.
Cool cookies
Let cookies cool on baking sheet for 10 minutes before serving.
Original recipe
Storage
Store in airtight container. Cookies can be frozen for up to 1 month.
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