Yield:Description
A brown butter cookie recipe with mini chocolate chips and m&m candies. This recipe has been adjusted for high altitude. To make it at sea level, increase baking soda to 1 teaspoon and brown sugar to 1 1/2 cups. Bake as directed.
Ingredients
- 2 1/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter
- 1 1/4 cups packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon pure vanilla extract
- 1/2 cup mini chocolate chips
- 3/4 cup mini M&M candies
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- Melt butter in a small saucepan over medium heat. The butter will begin to foam and you want to make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter is golden and it smells nutty and toasted. Pour butter into a glass blow to let cool for 5-10 minutes.
- With an electric mixer, beat the butter and both sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Stir in mini chocolate chips and M&M candies.
- At this point, I like to chill the dough for a couple hours (or even overnight) as I think it makes the cookies extra delicious. You can skip this step though I really think the cookies are better when the dough has had a chance to chill.
- When you’re ready to bake the cookies, preheat oven to 350F degrees.
- Line cookie sheet(s) with parchment or a nonstick baking mat. Drop the dough by heaping tablespoons (about 2 tablespoons) 2 inches apart on cookie sheet. Bake cookies for 10 minutes or until cookies are golden brown. Remove from oven and let cool on sheet for 5 minutes more before removing from pan and placing on a cooling rack to cool completely.