“I saw these be made on America's Test Kitchen. I've made them now several times and are so good and so simple to make. I like to make them especially when I am out of chocolate chips and it's a nice change from that. The recipe calls for dark brown sugar, which I'm adding, but I tend to buy the light brown sugar and they still taste fine with it if that's all you buy too. I'm sure the dark brown sugar will have more of a butterscotch taste. Also, I like to make smaller cookies since I have small kids, and it comes up to about 4-5 dozen. When the cookies were made on the show, they made pretty big cookies and made 2 dozen.”
READY IN:
35mins
YIELD:
4 Dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small sauce pan, divide 10 of the cubed butter pieces and melt and brown the butter until it becomes very dark. It should take about 5-7 minutes. Be careful not to burn it.
  2. Meanwhile, in a large mixing bowl, place the rest of the cubed butter. When the browned butter is ready, add to the cubed butter to the bowl. Allow it all to cool for a couple of minutes.
  3. While it's cooling, in a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir well to combine.
  4. Mix the butter mixture with the brown sugar with a wire whisk until all is incorperated. Add the egg and egg yolk, and vanilla. Stir to combine.
  5. Using a rubber spatula, stir in in the flour and mix well.
  6. Roll the dough into balls and roll them into the 1/3 cup of sugar. Bake on a cookie sheet at 375* for 9-11 minutes. I usually bake at 10 and they're perfect for my oven.
  7. Remove the baked cookies from the baking sheet and cool on a cooling rack.

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