Brown butter cookies

These cookies take a full day to make…but hot damn are they worth it.

Let’s get into it:


  • The foresight to make the dough a day before you intend to bake cookies
  • 10 Tablespoons salted butter (1 stick + 2T)
  • 3/4 cup white sugar
  • 3/4 cup light brown sugar
  • 2 teaspoons vanilla (Mexican vanilla is the best. I use Molina brand)
  • 2 eggs–let sit at room temperature for at least an hour
  • 1 teaspoon baking soda
  • 1 teaspoon salt (I use Himalayan pink salt because it’s beautiful)
  • 2 1/4 cups all purpose flour
  • 1-2 cups of mix-ins (see below for ideas)


Brown your butter over medium heat in a pot that looks too big. Butter has a tendency to bubble and boil over the pot onto the stove and really just ruin your whole day… Once the butter is a deep golden brown, pour it into the bowl of a stand mixer, being sure to scrape all the brown bits into the bowl. Let this butter cool on the counter for about 2-3 hours, or until it’s back to room-temperature consistency.

Set your 2 eggs on the counter while you wait for the butter to come back to room temperature.

When the butter has come back to room-temp status, whip it with the paddle attachment for about a minute. Add both sugars and whip on medium speed for 3-5 minutes. Add the vanilla and then the eggs one at a time.

Turn the mixer to low and slowly add the baking soda and salt. Then, slowly add the flour. Once the flour is almost fully incorporated, add your mix-ins*

*IDEAS* Dark chocolate chips and/or chunks. M&Ms. Reese’s Cups. Chopped Heath bars. Sprinkles. Crushed Oreos/Biscoff/Graham cracker cookies. pleaseeeee don’t add raisins to my cookies…

Don’t overmix the dough. It’s better to finish the mixing process by hand if you see some flour still at the bottom of the bowl.

Use a 1-inch scoop to scoop your dough into balls. Place these next to each other on a baking tray. Cover the tray with plastic wrap and let chill in the refrigerator for at least 12 hours (better if overnight). You can also freeze the dough in a freezer-safe container for a year.

To bake: preheat your oven to 365°F. Line a baking tray with parchment or a Silpat. Place dough balls 1-2 inches apart from each other. Bake for about 9 minutes. They’re done when you question whether or not the middle of the cookie is fully baked. Spoiler- it shouldn’t be fully baked.

If you desire the roundest edges: find a jar lid, glass, ring mold, cookie cutter, or anything round that fits over the hot cookie, and give it a little flourish/swirl until the edges have rounded.

Transfer cookies to a wire rack to let cool.

Cookies will stay fresh on the counter in an airtight container or bag for at least 4 days.


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