Melt pieces of unsalted butter on the stovetop until the milk solids become golden brown and toasted. The process takes less than 5 minutes and completely transforms the flavor, so don’t skip it! This creates a sweet aroma and adds toffee-like flavors to the cookie dough.
Stir a few tablespoons of cool butter into the warm brown butter to stop the cooking process. Once the milk solids turn golden, they will char quickly if not closely monitored.
Cream the sugar in the butter
Use the whisk attachment on a stand mixer to dissolve the brown sugar and granulated sugar in with the warm brown butter. This breaks down the sugar into simple monosaccharides, glucose, and fructose. These simple sugars carmelize much quicker in the oven, adding a sweetener flavor to the cookies during the short baking time.
Properly mix in the eggs
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My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
