Sometimes I just want a cookie.
Not two-three dozen.
Sometimes all I have is 1 egg left over from the dozen.
Sometimes I only have one stick of butter.
Sometimes I eat one ounce of chocolate chips too many, before I even get around to baking cookies.
Sometimes I don’t have raisins, caramel, nuts, or more than a handful of dried cranberries left over from salads.
And more importantly, sometimes I don’t have much patience.
But I still want one homemade cookie. Just one. Not a dozen, or two or three.
And today was one of those days. Knowing that I wanted to avoid chocolate chips, nuts, raisins, or dough that required hours (or even half hours) of refrigeration I proceeded to try my luck by searching Brown butter cookie recipes. I found a yummy looking recipe on Joy the Baker, but it required nuts and refrigeration….maybe some other time.
Then I came across a recipe on the LA times website….something about an awesome bakery/ cafe in Pasadena….blah blah blah.
I just want a cookie!!!!!
We’ll it turns out that no nuts or refrigeration are required in the recipe and with just a few tweaks and a bit of luck* I was able to make it work despite only having one egg.
Warning: You will still end up with a dozen cookies (not 2 or 3)…..unless, you’re one of those people who heavily samples their cookie dough before baking.
There aren’t too many steps
Just brown your butter and let it cool in a large bowl….. once cool, add the sugar, egg and molasses
In a separate bowl, sift and combine your dry ingredients. Once you’ve got your dry ingredients combined in one bowl and your butter and sugar mixture well combined in another, you can put the two together
Bake, cool, and enjoy
(One Dozen) Brown Cookies
halved and adapted from “Bittersweet Treat’s brown butter cookies” on Los Angeles Times website. Molasses addition inspired by Joy the Baker.
8 (one stick) tablespoons unsalted butter
3/4 cups dark brown sugar
1/4 teaspoon sea salt
1/2 tablespoon molasses
1 cup unbleached all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder
optional: coarse salt, napkins (for cleaning off your buttery fingers)
1. Heat the oven to 350 degrees.
2. Melt the butter in a saucepan over medium heat. Continue to cook until the solids have browned and the butter has a nutty aroma, gently swirling the pan regularly and scraping down the sides and stirring with a silicone spatula if needed, about 4 to 6 minutes. (once you think you’re close, you can lower the heat to avoid possibly burning your butter. Sometimes butter will surprise you an quickly go from almost there to…oops I think I burnt it) Pour browned butter into a large bowl and Cool to room temperature- about 10 to 15 minutes.
3. In a separate bowl, sift together the flour, baking soda and baking powder. Whisk gently to mix
4. In the large bowl with the brown butter, stir together the butter and sugar with a silicone spatula. Mix in the salt, egg, and molasses and stir until combined.
5. Add the dry ingredients to the butter mixture and mix with the spatula until there are no longer streaks of white.
6. Scoop the cookies using a 1-ounce scoop or rounded spoon onto a baking sheet (don’t flatten your scoops), spacing the cookies about 2 inches apart, (If you would like, you can add a light sprinkle of coarse salt) and bake until firm around the edges and a little firm on top too. about 12-14 minutes.
7. Remove the sheet of cookies from the oven and allow cookies to cool on the sheet until they are firm enough to remove from the sheet without getting stuck or falling apart – approximately 5 -10 minutes. Transfer cookies to a wire rack to cool completely.
*I misread the original recipe. I thought is said 10 tablespoons of butter not 10 oz. I think I’m pretty lucky to have ended up with yummy, chewy cookies rather than buttery blobs.