Brown Butter Cookies, 3 Ways

Makes 3 dozen Prep Time 1 hours   Cook Time 12 minutes   Rated:
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Brown butter makes everything taste better, especially all of these amazing cookie options! Sign me up! Comforting, fragrant homemade goodness.

One great base recipe (thank you browned butter) with options. You will never need another cookie recipe again. SO good. Watch the video to achieve the perfect brown butter or beurre noisette if you want to be fancy schmancy!

I do love a good old-fashioned cookie, but add brown butter and suddenly we’re getting all grown-up and fancy. These are completely delicious and I have given you three ways to mix it up: Salted Maple Almond, Chocolate Chip and Lemon Sugar. If you don’t want to do three different versions, by all means, triple the inclusions in any of the suggestions and just have one batch of amazing cookies. Or, combine both the almonds and choc chips into one and you have four different cookie recipes. Yes, I know, genius.

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Need

Do

1  

Brown the butter by placing into a large flat-bottomed frying pan and cooking on a medium–high heat until foaming and fragrant and a deep amber colour. The milk solids in the butter will start to caramelise. Don’t over-do it; burnt is not good.

2  

Pour the butter (and the caramelised bits) into a bowl or tray and place into the fridge until completely solid.

3  

Cut the butter into pieces and place into the Thermomix bowl. Add sugars and vanilla bean paste. Chop 30 sec/speed 7.

4  

Whip 2 min/Butterfly/speed 4. Remove Butterfly.

5  

Add flours, baking soda, egg, yolk and salt. Blend 30 sec/speed 8.

6  

Scrape mixture into a bowl and press a piece of baking paper on top of it. Place in the fridge for at least 30 minutes.

7  

Divide mixture into 3 equal portions and add in flavours of choice, as described below.

8  

To bake, preheat oven to 180°C and line a large baking tray with paper.

9  

Roll each batch of dough with hands into approximately 12 to 16 balls and bake, one batch at a time, for 6 minutes.

10  

Turn tray around and bake for a further 6 minutes.

11  

Allow to cool 5 minutes on the tray before removing to cooling rack.

12  

Version 1: Salted Maple Almond

13  

Prepare the almonds well ahead of making the dough. Place almonds onto a paper-lined tray, drizzle with maple syrup and place into a cold oven set to 200°C. Bake for 10 minutes. Remove from oven and sprinkle with salt.

14  

Allow to cool completely before adding to the 1/3 portion of cookie dough. Form into balls and bake as directed above.

15  

Version 2: Chocolate Chip

16  

Fold chocolate chips into 1/3 portion cookie dough. Form balls and bake as directed above.

17  

Version 3: Lemon Sugar

18  

Mix through the finely grated zest and lemon oil to 1/3 portion dough. Form balls and roll in the granulated raw sugar. Place onto the tray and bake as directed as above.

Served with

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

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