Brown Butter Marbled Cookies
Chocolate-chipless brown butter dough marbled with espresso brownie cookie dough
Ingredients
- 170 grams salted butter 140 grams after browning (my favorite butter for cookies is kerrygold)
- 150 grams light brown sugar
- 100 grams granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla bean paste or 2 tsp vanilla extract
- 25 grams cocoa powder
- 1/2 tsp espresso powder
- 1/8 tsp cinnamon
- 125 grams all purpose flour for chocolate-chipless dough
- 100 grams all purpose flour for brownie cookie dough
- 1/2 tsp baking soda split
- 1/2 tsp fine sea salt split
Instructions
- Preheat your oven to 175°C (350°F).
- Place the 170 grams of salted butter in a small saucepan over medium heat. Stir occasionally, scraping the bottom, until it turns a deep amber color and releases a nutty aroma. Remove from the heat into a heatproof bowl and let it cool for ten minutes
- Measure both sugars into a medium bowl. Once the brown butter has cooled slightly, add it to the bowl and mix until combined.
- Fold in the vanilla paste, egg and egg yolk until fully incorporated. The batter should thicken a little and feel creamy
- Grab a second bowl and divide the dough into two equal portions, about 225 grams each. To the first portion, gently fold in the flour for the chocolate-chipless dough, along with ¼ teaspoon baking soda and ¼ teaspoon salt
- To the second portion, fold in the flour, 25 grams of cocoa powder, ¼ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon espresso powder, and ⅛ teaspoon cinnamon. Mix just until combined, being careful not to overwork the dough
- Shape the cookies by scooping out 30-gram portions of dough. For a subtle marbled effect, alternate the two doughs in each cookie, or for an easier method, simply press half of each dough together. Arrange the cookies on a lined baking sheet, leaving some space between each
- Bake for 10–12 minutes, until the edges are set and lightly browned. Around the 6-minute mark, carefully remove the pan, give it a quick tap on the counter, then return it to the oven, rotating the pan so the cookies bake evenly
- Let the cookies rest on the pan for 10 minutes before transferring to a wire rack to cool completely
- And you're done!