Extra dough can be stored in the fridge for several days or in the freezer for a month or more. Cookies keep for up to one week at room temperature. Cool cookies on baking sheet for 1 to 2 minutes before transferring to a cooling rack.Once you’ve confirmed that you have the water level correct, bake remaining cookies. (See note below for full explanation.) This should do the trick, but if it does not, repeat the same with your next batch. If cookies have not spread as much as you see above, stir 2 teaspoons more water into cookie dough, mixing thoroughly, before baking off another tray. Bake first tray of cookies 1 tablespoon scoops will take 10 to 11 minutes 2 tablespoon scoops, 12 to 14 minutes, the 2-inch scoop used at the bakery, 14 to 16 minutes take the cookies out when they’re deeply golden all over. Scoop dough into 1 or 2+ tablespoon size balls and arrange a few with a lot of room for spreading on first baking sheet use the back of a spoon or your fingers to flatten the dough slightly.Pour half of flour mixture into butter mixture and mix until combined, then add remaining flour and mix again, scraping down bowl if needed. Whisk flour, baking soda and salt together in a separate bowl. Add egg and beat until combined, scraping down bowl as needed, then vanilla. Add both sugars and beat the mixture together until fluffy. Scrape chilled browned butter and any bits into a large mixing bowl. Line baking sheets with parchment paper or a nonstick baking mat. You can hurry this along in the freezer, but check back and stir often so it doesn’t freeze unevenly solid. Chill browned butter in the fridge until it solidifies, about 1 to 2 hours. Adding 2 tablespoons water* should bring the butter amount back up to 1 cup. Once it is a deeply fragrant, almost nut-brown color, remove from heat and pour butter and all browned bits at the bottom into a measuring cup. Don’t take your eyes off the pot as it seems to take forever (more than 5 minutes) but then turns dark very quickly. Stir frequently, scraping up any bits from the bottom as you do. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. In a medium saucepan, melt butter over medium heat.table saltĤ cups dried, unsweetened coconut chips (I used these) flaky sea salt (such as Maldon) or 1/4 tsp. And see the explanation in the note as to why we’re adding a little water to the dough, and how to adjust yours if needed. baking times for different sized cookies are listed below. You can make these cookies bite-size and petite or huge (I went with something in the middle and yielded ~2 dozen)- approx. My kids went nuts for them too.Ī couple things to note: Don’t try and use shredded sweetened coconut here, you want the unsweetened coconut flakes. My husband claims to hate all things coconut but ate quite a few. The weekend before I had tried a cookie recipe that sounded so promising and was just so disappointing (overly sweet, crumbly and dry, blech) so I was thrilled when I took my first bite of these crisp on the outside, soft and buttery in the center, packed with chewy coconut cookies. But then I came across this Coconut Brown Butter Cookie by Smitten Kitchen (whose recipe are always the best) and since coconut is one of my other favorite food things, I couldn’t stay away from brown butter any longer! After making brown butter chocolate chip cookies and brown butter apple blondies and pumpkin bars with brown butter icing this fall I took a little break. Are you sick of brown butter yet? Obviously, I’m not.
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