Every time I make something with brown butter I pretty much want to dive in after browning the butter. Especially if I’ve just mixed the brown butter with sugar. It always smells SO. DARN. GOOD. I’m really not exaggerating here, it’s a battle to keep my nose/spoon out of the way.
These cookies are essentially that smell, wrapped up into a cookie. No chocolate chips or confusing flavors to distract you from the brown-buttery goodness. Soft, squishy, very simple: brown butter soft batch cookies. YUM OH YUM.
I know you hear this all the time with cookie recipes, but I mean it this time: DO NOT OVERBAKE. These little babies will look like they’re barely cooked, and you’ll think “oh, just another minute or two” — WRONG. DON’T DO IT. They should come out looking like they’re squishier than squishy. Let them cool on your cookie sheet for a few minutes, then move them to a cooling rack, and you’ll discover that they’re actually the *perfect* softness! Believe me.
- 1/2 cup unsalted butter
- 1 3/4 cup flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dark brown sugar, packed
- 1 egg
- 2 Tbsp vanilla extract
- 1 Tbsp unsulphered mild to medium molasses
- In a small saucepan over medium heat, melt the butter.
- Continue to cook the butter, as it crackles and pops, until the crackling stops and the solids have turned a medium-brown color.
- Remove from heat and pour the putter into a separate dish, as not to burn it. Let cool for 10 minutes.
- Preheat the oven to 350 F.
- In a medium bowl, combine flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, combine the brown butter with the sugar. Mix until fully incorporated.
- Add the egg, and mix until fully incorporated.
- Mix in the vanilla and molasses, then the flour mixture until just combined.
- Scoop the mixture onto a parchment-lined baking sheet and bake for 7-8 minutes. Cookie will not look done.
- Let the cookies cool a few minutes on the baking sheet before moving them to a cooling rack.