Cookies made with brown butter and cinnamon that are crisp and crunchy have an incredible flavor.
INGREDIENTS
– 1 cup (226g) unsalted butter– 2 & 2/3 cups (320g) all-purpose flour– 1 teaspoon baking powder– 1/2 teaspoon baking soda– 1/2 teaspoon salt– 1 teaspoon ground cinnamon– 3/4 cup (150g) firmly packed light brown sugar– 1/2 cup (100g) granulated sugar– 2 large egg– 1 teaspoon vanilla extract– 1/2 cup chopped nuts (pecans, hazelnuts, walnuts, etc.)– about 1/4 cup cinnamon-sugar*
Put butter in a medium pot. Stir often over medium heat. Cook until brown flecks emerge beneath the foam after the butter melts and foams.
Step 1
INSTRUCTIONS
Butter smells nutty. Transfer to a large mixing bowl after removing from heat. Let cool for 10 minutes until warm but not hot.
Step 2
Mix flour, baking powder, soda, salt, and cinnamon. Set aside.
Step 3
Combine the cooled butter, brown sugar, and sugar with an electric mixer on medium speed. After adding each egg, stir well. Mix in vanilla.
Step 4
Lower mixer speed. Gradually add the flour mixture and mix until incorporated or a few flour streaks remain. Mix in nuts. Dough will be thick.
Step 5
Cover and refrigerate dough for 30 minutes. Heat the oven to 350°F. Cover baking sheets with parchment or silicone.
Step 6
Form dough balls with a tablespoon at a time. Roll each dough ball in cinnamon-sugar. Place cookies on prepared pans, leaving 2 inches between them.
Step 7
Baking each pan for 14–16 minutes until the edges are lightly browned. Cool pans on wire racks for 5 minutes. Remove the cookies from the pan to cool on a wire rack.