Salted Brown Butter Cookies and The Yummy Mummy Kitchen Cookbook
 
 
From The Yummy Mummy Kitchen with a few of my notes
Author:
Recipe type: Dessert
Ingredients
  • ¾ cup unsalted butter (Jane note: I’ve used salted butter every time and the cookies are still wonderful, not too salty)
  • ½ cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 1⅓ cup all-purpose flour (*see comment #35 below for detail, but when you measure the flour, scoop the cup in and level with a knife, do not lightly spoon the flour into the cup)
  • 1 teaspoon baking powder
  • Coarse-flake sea salt for sprinkling
Instructions
  1. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or a Silpat mat.
  2. In a saucepan over medium heat, melt the butter until it starts to brown. When the butter has browned and is ready, the foam will have subsided and it will have turned a nutty color. Watch closely so as not to burn the butter. (Jane note: Stir regularly throughout the browning process. The butter will start to foam up, back off on the foam a bit, then foam up a lot. Just keep cooking and stirring. After about 10 minutes the foam will start to subside. You’ll still have a bit of foam, but you’ll at least be able to see what color the butter is. It should be browned and you will be able to smell the nuttiness of the butter. At this point remove from the heat.)
  3. Pour the browned butter into a medium bowl and stir in the brown sugar and vanilla. In a small bowl, whisk the flour and baking powder together. With a spoon, stir the flour mixture into the butter mixture until combined and uniform in color.
  4. Drop dough by tablespoonfuls onto the cookie sheet. Marina’s recipe says it yields 13 cookies. I literally do 1 tablespoon per cookie and end up with 18-20 cookies every time. Sprinkle with sea salt and lightly press it into the top of the cookies. Bake for 12 minutes.
Recipe by This Week for Dinner at https://thisweekfordinner.com/salted-brown-butter-cookies-and-the-yummy-mummy-kitchen-cookbook/