The Cookie Game Is On A Whole New Level, Thanks To This Recipe!

My best friend recently showed me her recipe for Browned Butter Cookies, and I can’t believe she didn’t share it with me sooner! I’ve made this dessert for my family and friends a few times already, and everyone loves them.

The browned butter adds a rich flavor to the batter. Tart cranberries and melty white chocolate chips are the perfect combination to enhance the butter flavor.

These cookies can be made any time of year, so don’t hold out on your family until the holidays! Make this recipe as soon as you get the chance! Everyone will be begging you for the recipe too.

Ingredients:

3 1/2 cups flour

1 teaspoon baking soda

28 tablespoons (yes, 3 1/2 sticks) unsalted butter

1 cup white sugar

1 1/2 cups dark brown sugar

2 teaspoons salt

4 teaspoons vanilla

2 large eggs

2 large egg yolks

2 1/2 cups white chocolate chips

1 1/2 cups dried cranberries

Instructions:

Put an oven rack in the middle position and heat oven to 375 degrees. Line two large baking sheets with parchment paper.

Whisk the flour and baking soda together in a medium bowl. Set aside.

In a large heatproof bowl, cut 8 tablespoons (1 stick) of butter into a few pieces. Set aside. Heat 20 tablespoons (2 1/2 sticks) of butter in a light colored skillet over medium-high heat. (Do not use a non-stick pan if you can avoid it. You need to see the color of the melted butter to know when it has browned.) Once the butter is melted, continue cooking and stirring until the butter is a dark golden brown and has a nutty aroma, 2-3 minutes. (This will seem to take awhile, but change will happen quickly so pay close attention.) Remove the skillet from heat and our into the large bowl. Stir until all of the butter has melted.

Add both sugars, salt and vanilla to the butter and whisk until fully incorporated. Add the eggs and the egg yolks. Whisk until smooth. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times. The mixture should be thick, smooth and shiny.

Stir in the flour mixture until just combined. Stir in white chocolate chips and cranberries, making sure no flour pockets remain.

Spoon dough in 3 tablespoon portions spaced 2 inches apart on prepared baking sheets. (These cookies will spread, so I recommend 8 to a sheet for perfect cookies. 10 to a sheet if you don’t mind the edges sometimes touching.) Bake cookies 1 tray at a time, rotating halfway through, until the cookies are golden brown and still puffy; the edges will have begun to set, but the centers will still be soft–10 to 14 minutes.

Cool cookies on the baking sheet placed on a wire rack until the cookies can be transferred to the rack itself to cool completely. (If you can wait that long.)