Imagine a cookie so irresistible that it transforms an ordinary moment into a gourmet experience. These Brown Butter Hazelnut Sugar Cookies are not just a dessert; they're a culinary journey that combines the rich, nutty essence of browned butter with the delicate crunch of toasted hazelnuts. With a perfect balance of sweetness and depth, these cookies will elevate your baking game and leave your guests wondering about your secret recipe.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped hazelnuts
Instructions
- Brown the butter in a light-colored saucepan over medium heat, stirring constantly until it turns a golden amber color and develops a nutty aroma. This should take about 5-7 minutes. Pour browned butter into a large mixing bowl and let it cool for 10 minutes.
- Add brown sugar and granulated sugar to the cooled browned butter. Cream together using an electric mixer until the mixture becomes smooth and slightly fluffy, about 2-3 minutes.
- Incorporate the large egg and vanilla extract into the butter-sugar mixture. Mix until fully combined and the mixture looks uniform.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the chopped hazelnuts using a spatula, distributing them evenly throughout the cookie dough.
- Cover the dough and refrigerate for 30 minutes to allow flavors to meld and butter to firm up.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden and centers appear set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Brown Butter Technique: Watch your butter carefully when browning. Use a light-colored pan to easily monitor the color change, and remove from heat immediately when it reaches a golden amber to prevent burning.
- Cooling is Key: Allow the browned butter to cool for exactly 10 minutes before mixing. This prevents the egg from cooking and ensures a smooth, consistent dough.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookies.
- Chill the Dough: The 30-minute refrigeration is crucial. It helps develop flavor and prevents spreading during baking.
- Uniform Cookie Size: Use a cookie scoop or tablespoon to ensure consistent cookie sizes for even baking.
- Nut Distribution: Gently fold hazelnuts to prevent breaking them and ensure even distribution throughout the dough.
Nutrition Facts
Calories: 158kcal
Carbohydrates: 22g
Protein: 2g
Fat: g
Saturated Fat: 5g
Cholesterol: 33mg
