Recipe: Brown Butter + White Chocolate Snickerdoodle Cookies

Ingredients

Preheat the oven to 355°F and line two baking trays with parchment paper.
In a pot, melt ½ cup of butter over high heat, stirring constantly until it foams and turns dark brown.
Transfer the brown butter to a heat-safe container and let it cool in the fridge until firm.
In a bowl, mix flour, baking soda, salt, and cinnamon, then set aside.
In a large bowl, combine the brown butter, sugars, and vanilla, mixing until light and pale.
Add the egg and yolk one at a time, mixing until just combined.
Incorporate the flour mixture and fold in the white chocolate chips.
Cover the dough with plastic wrap and refrigerate for 30-45 minutes.
Scoop the dough into balls, about 2 tablespoons each, and roll them smooth.
Space the cookie dough balls 2-3 inches apart on the baking trays.
Bake for 12-14 minutes until slightly golden on the edges.
Cool on the trays for 5 minutes before transferring to a wire rack.

Servings

16-18

Calories

191

Total fat

10.9g

Total carbohydrates

21.3g

Total protein

1.9g

Sodium

43.5mg

Cholesterol

47.7mg