Fan Fuel
Chocolate & Butterscotch Brown Butter Cookies
Nutty brown butter, cocoa, and butterscotch morsels.
Prep20 min
Bake12 min
Serves24
Browning half the butter is the ten minutes that makes these taste like a bakery case. Cocoa keeps them dark and fudgy; butterscotch morsels keep them interesting.
Ingredients
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servings
Steps
- Line two rimmed baking pans with parchment. Cook half the butter in a small saucepan over medium-low for about 8 minutes, stirring, until golden amber and nutty. Cool 1 hour at room temperature.
- Whisk the flour, cocoa, baking soda, and salt. Beat the sugars with the remaining softened butter and the cooled brown butter for 2 minutes until fluffy, then beat in the eggs and vanilla.
- Add the dry mix on low speed just until combined, then fold in the morsels. Scoop 3-tablespoon mounds 2 inches apart and chill 30 minutes.
- Bake at 375°F for 12 minutes, rotating the pans halfway, until the bottoms are golden. Cool 5 minutes on the pans, then move to a rack. Makes 24 cookies.
Tip: Do not walk away from browning butter. It goes from nutty and perfect to burnt in about thirty seconds, and there is no fixing burnt.