Brown Butter Hazelnut Cookies

I know it is a little crazy to say, but neither Trevor nor I are huge chocolate fanatics. When we were both younger, we would look for the chocolate chip cookies with the fewest chocolate chips. Our tolerance has increased a little over the years, but even still, we generally choose non-chocolate desserts over chocolatey ones.The other day when I was deciding what kind of cookies to make, I wanted something similar to a chocolate chip cookie, but without the chocolate (heresy to the ears of chocolate lovers, I know!). If you haven’t guessed by now, I love brown butter and the nuttiness that it brings, and I knew it would pair perfectly with some hazelnuts. I wasn’t disappointed. If you are looking for a unique cookie that opts out of the chocolate chip cliché, try out this recipe.

Brown Butter Hazelnut Cookies

 

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Serves: 2 dozen cookies

Ingredients

• ½ cup unsalted butter
• ¼ cup turbinado sugar (you can just add ¼ cup extra light brown sugar if you don't have this on hand)
• ¾ cup plus 2 tablespoons packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ teaspoon baking soda
• ½ teaspoons salt
• 1¾ cups all-purpose flour
• 1 cup hazelnuts, chopped
• Flaky sea salt, for topping

Instructions

1. In a small sauce pan over medium high heat, melt butter. Continue to cook until the butter becomes brown and nutty smelling, about 5 minutes. Let cool slightly.
2. In a large bowl, combine sugars and the brown butter. Cream together until combined. Add in egg and vanilla and cream. Add baking soda, salt, and flour and mix until just barely combined. Stir in hazelnuts. The dough will be very crumbly. dump dough onto a large sheet of plastic wrap. Form it into a disc, wrapping tightly with the plastic wrap. Place in the freezer for about 20-30 minutes until firm.
3. While the dough chills, preheat oven to 350 degrees F. Line 2 baking sheets with parchment or silicone baking mats. When the dough is cold, remove from freezer. Scoop dough using a small cookie scoop onto the prepared baking pans. Sprinkle with a little flaky sea salt. Bake for 8-10 minutes, until cookies are set and just barely beginning to brown on the edges. Remove and let cool for about 5 minutes, then transfer to a cooling rack.

Notes

Source: Adapted from Smitten Kitchen

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