Sea Salted Brown Sugar Cookies
Ingredients
- 14 tablespoons butter I use salted
- 2 cups packed dark brown sugar 14 ounces
- 2 cups unbleached all-purpose flour plus 2 tablespoons about 10 ½ ounces
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon table salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- ¼ cup sanding sugar or granulated sugar
- flaky sea salt (like Maldon)
Instructions
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Place 10 tablespoons of the butter in a large microwave-safe bowl and cover with a lid, a plate or another bowl to prevent spattering. Microwave the butter on high power for 4 minutes. Check for color. You’re looking for a deep amber color with some chestnut-colored flakes of brown throughout. Continue cooking for 30 seconds at a time until a deep amber color is achieved. This can take anywhere from 4-7 minutes, depending on your microwave.
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Once color is achieved, carefully remove bowl from microwave and stir in remaining 4 tablespoons butter until melted. Allow to cool for 15 minutes.
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Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. Place sanding or granulated sugar in a shallow dish.
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Add brown sugar and salt to bowl with cooled butter; whisk together until no sugar lumps remain. Add egg, yolk, and vanilla and whisk together until fully incorporated.
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Sprinkle flour, then baking soda and baking powder evenly over the top of the sugar/butter mixture. Mix with a sturdy spatula or wooden spoon until all dry ingredients are incorporated.
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Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 ½ inches in diameter. Working in batches, toss balls in sugar to coat and set on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet.
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Bake one sheet at a time for 10 minutes, then remove from oven and sprinkle with a pinch of flaky sea salt. Return to oven and continue baking until cookies are browned and still puffy and edges have begun to set, but centers are still soft (cookies will look raw between cracks and seem underdone), about 2-4 more minutes. Rotating baking sheet halfway through baking if cookies seem to be baking unevenly. Do not overbake.
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Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Recipe Notes
See Café Tips above for more detailed instruction and extra tips.