These mini browned butter cookies are crispy and have a slightly nutty taste. I’m going to share the recipe for these treats because I am extremely honored to have been interviewed by PicsArt, Android’s most popular photo editing application, and have been asked to share a recipe with them! 🙂 Browned butter is literally butter which has been melted over medium heat until it turns a lemony-yellow to a toasted brown color. Eventually, there will be sediments left over in the melted butter because of milk solids which cook and remain at the bottom of the pan. You have the option of straining as much of them out as possible before using the browned butter, or adding them to the cookie batter anyway (it adds a slightly burnt to the bakes), so just try both ways and see how you like them. What you will need to make 17 mini cookies are:
- 55g unsalted butter
- 60g light brown sugar
- 50g white granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 cup plain flour
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup chocolate chips
- Preheat your oven to 180°Celsius. Line 2 cookies trays with parchment paper and set aside.
- In a small saucepan over medium heat, melt the butter until it turns a toasty brown and develops a nutty aroma. Swirl the pan occasionally to cook the butter evenly. The butter will start to foam and you should be able to see small brown sediment forming at the bottom of the pan (adjust the heat to prevent the butter from sputtering on yourself). Remove from heat and pour the butter into the heatproof bowl of your mixing stand and leave to cool.
- In a large mixing bowl, sift the flour, baking soda and salt together. Add the chocolate chips and set aside.
- Once the butter is cooled, add the brown and white sugar and mix on medium speed with the paddle attachment for 2-3 minutes or until fully incorporated.
- Add the egg and vanilla and mix on medium-high speed for another 2-3 minutes until the mixture pales slightly.
- Add the sifted dry ingredients into the wet ingredients and mix just until there are no streaks of flour left in the batter. Do not overmix or your cookie will become tough. The batter will look slightly wet.
- Form tablespoon’s worth of cookie dough and place them on the prepared baking trays at least 2 inches apart. Using the bottom of a cup, press the dough down to flatten them (this particular recipe does not spread much). *Optional* Sprinkle the tops of the cookie dough with sea salt.
- Bake in the preheated oven for 13-15 minutes or until golden brown. Leave the cookies on the tray for 10 minutes before removing them from the tray and placing them on a wire rack to cool completely.
If you ever do try this recipe, please feel free to tell me if any improvements should be made! I’d love to hear from you – constructive feedback is the best way to learn 🙂 Have fun baking these!