Ingredients
Butter Mixture
- 1/2 cup plus 1 tablespoon (127 g) unsalted butter
Wet Ingredients
- 3/4 cup (150 g) dark brown sugar, packed
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
Dry Ingredients
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Optional
- Flaky sea salt for sprinkling
Instructions
- Brown the Butter: In a medium pot over medium heat, melt the butter for about 5 minutes, stirring frequently until it bubbles and foams. Continue stirring until golden brown milk solids form at the bottom. The butter should smell nutty and become a golden amber color. Remove from heat and pour the butter onto a shallow plate, scraping the browned bits from the bottom.
- Chill the Brown Butter: Place the plate with the brown butter in the freezer for 6 to 7 minutes until it cools and slightly firms at the edges but does not fully solidify.
- Combine Wet Ingredients: Scrape the cooled brown butter into a large bowl. Add dark brown sugar, egg, and vanilla. Whisk together until well combined, taking care not to overmix.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet and Dry: Add the dry ingredients to the butter and sugar mixture. Fold gently with a spatula or wooden spoon until just combined. Avoid over mixing to preserve cookie texture.
- Chill Dough: Place the dough uncovered in the refrigerator for about 15 minutes while preheating the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Scoop and Bake: Use a large cookie scoop to portion the dough into 2-ounce balls and place them 2 to 3 inches apart on the prepared baking sheet.
- Bake Cookies: Bake for 9 to 10 minutes until the edges are set but centers remain soft, not raw. Remove from oven and let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Shape and Finish: If cookies spread unevenly, gently use a cookie cutter to nudge edges toward the center while still warm to create perfect rounds. Optionally, sprinkle flaky sea salt on top before serving.
Notes
- Scraping the browned milk solids into the butter adds rich flavor.
- Do not overmix the cookie dough to keep the texture soft and chewy.
- Chilling the dough slightly firms it, helping to control spread during baking.
- Letting cookies cool on the pan allows them to set properly and maintain softness inside.
- Using a cookie cutter on warm cookies helps achieve perfect round shapes if desired.
- Flaky sea salt adds a delightful contrast to the sweetness but is optional.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
