So I did everything wrong while creating this recipe and ended up with a delicate, crispy-bottomed, soft-topped little cookie. Go figure!
Not sure what I was even aiming for. I love butter. My Grandmother used to nibble it, just butter, and I tend to do that also. In the long run, I suppose it cuts down on the carbs. No middleman necessary for our butter.
I also love salted sweet cream butter. Many, many recipes advise not using salted butter. I only use salted butter unless whatever store I’m in is totally out of the good brands of it. My favorites, in order, are Land o’ Lakes, Challenge, Tillamook, and out of order, Costco’s brand is really good and really inexpensive.
I browned the butter first, and did that wrong. Because it’s salted butter, the milk and salt solids rose to the top in the pan, and stayed a frothy cream color. I kept stirring and picking the pan up and swirling until I looked beneath the froth and discovered my brown butter was deep brewed tea brown. I thought I’d have to start over, but it just tasted stronger, and sweet, and lovely – and burned my lips thoroughly. (Patience is not my strong suit.)
Let the butter cool, then broken two large eggs, room temp, into the bowl of the standing mixer, poured in the butter and one cup granulated sugar. Beat until frothy, then mixed in the dry ingredients alternately with what ended up being 1 cup milk (also room temp). Probably should have had a teaspoon of vanilla, but I’m always, always out of vanilla, and I quite like these cookies without.
The resulting batter was so liquid-y I added another half cup of flour to the one-and-a-half I already had. It was still so soft the half I wrapped in wax paper to try chilling was a pancake in the fridge. If I bake it at some point, I’ll check back with how it did.
The half of the batter I baked I doled out in goopy one tablespoon ice-cream-scoops onto a parchment paper-lined sided cookie sheet and baked at 350 for 13 minutes. They’re actually pretty amazing.
1 stick salted sweet cream butter, melted and brown, cooled
1 cup granulated sugar
2 large eggs, room temperature
1 cup whole milk, room temperature
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
Break the eggs into a mixer bowl. Add the sugar and melted butter and beat until well mixed.
In a small bowl, mix the flour with the baking soda and salt. Add alternately with one cup milk until well mixed. Drop by tablespoonsful onto a parchment paper-lined cookie sheet. Set wide apart – they spread.
Bake for 12 to 13 minutes, until bottoms of the cookies show golden brown and the tops gently set. Cool on the pan on a rack for five minutes, then transfer to the rack to cool.