One of my favorite things to do is taste something I love and then go home and try to recreate it. It’s often a lengthy process full of several batches of “nos” before finally a “yes.” In this case, I made one batch that wasn’t right at all, and then adapted a recipe to replicate this to die for cookie I haven’t been able to get out of my mind since first trying.
I had it at this cute local bakery in my town and they called it a “Brown Butter Sugar Cookie,” it was definitely made with brown sugar- that I knew for sure, but it was much thicker than the cookies I normally make, with crispy edges and a really soft middle. The sprinkle of flaky sea salt of course added the perfect touch and I just couldn’t get enough of this cookie.
I delivered these to a friend who had tried both and said they were pretty spot on and I think so too. I was too shy to ask the owner of the bakery what made their cookies so good, but now I don’t have to. Maybe they’re slightly different but this is my spin on them. Thick, crispy-edged chewy middled caramel-like goodness. Seriously these cookies are my new favorite!
- ¾ cup unsalted butter
- 1½ cup dark brown sugar* (lightly packed)
- 1 tablespoon vanilla extract
- 1 egg 1 egg yolk
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cream of tartar*
- Flaky sea salt for sprinkling
- Place butter in a medium-sized saucepan allow it to melt, and then brown- getting golden around the edges and then a nice rich brown color.
- Allow to cool slightly.
- In a bowl stir together the flour, baking soda, salt and cream of tartar.
- Pour the butter into a large bowl with the brown sugar and stir until smooth. Add the vanilla extract, egg, and egg yolk and mix until smooth.
- Add the dry ingredients and mix slowly until well incorporated but don't over-mix.
- For large, thick cookies- divide dough into about 9 portions, rolled into balls and flattened slightly. I just eye balled it, but I'd say about ⅓ cup of dough went into each one. You can of coruse portion them smaller for more average sized cookies.
- Freeze dough rounds for 5-10 minutes before baking, then bake at 350 for 13-15 minutes or until the edges feel done and the tops have cracked a bit. (Bake less for smaller cookies.)
*Cream of tarter helps add the crackled texture to the tops of the cookies, but is optional.