So these are good…really good.

Like really good.

So good that I’ve already made them once, and they were gone so fast (ahem…Erik), that I didn’t get a chance to take pictures of the finished product. I have to defend Erik a little bit – I took most of the cookies to work, but left enough to photograph the next day, or so I thought.

Well, I made them again, and they were even better…and I got pictures before I gave any away.

Here you go.

Adapted from Joy the Baker

LOADED Brown Butter Cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter, melted and browned to about 3/4 cup butter
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 to 3/4 teaspoon salt (depending on how salty you like things)
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup toasted coconut
  • 1/2 cup dark chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped macadamia nuts

Instructions

  1. Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. On one baking sheet, spread out shredded coconut. Toast coconut for about 6 minutes, until browned and you can smell the coconutty goodness. Remove from the oven and let cool.
  2. Melt butter in a medium saucepan over medium heat. The butter will begin to foam and crackle. This is good. Once the crackling subsides, keep an eye on the butter. The butter solids will begin to brown. You’ll smell the butter as it browns - it's AMAZING. I debate all the time whether to brown butter just for the sake of making my house smell absolutely delicious. Once well browned, immediately remove the butter from the stove and place in a small bowl. Make sure you do this so the butter doesn't continue to cook in the hot pan. Allow the butter to cool for a few moments.
  3. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  4. In the bowl of an electric stand mixer, fitted with a paddle attachment, measure granulated and brown sugar. (alternatively you can use your hand mixer). Add the brown butter and beat together, on medium speed, for about 2 minutes.
  5. Add the egg and egg yolk and beat on medium speed for 2 minutes. The mixture should become silky smooth. Add the vanilla extract and mix in.
  6. With mixer on low speed, add the dry ingredients. Beat until just incorporated. Remove the bowl from the mixer and use a spatula to fold in the toasted coconut, nuts and chocolate chips. The cookie dough will be pretty darn thick.
  7. Cookies can be baked immediately, or the dough can be left in the refrigerator to chill for 30 minutes.
  8. Spoon balls by the tablespoonful onto the prepared baking sheets, press down ever so slightly. Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center. Remove from the oven. Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.

Store cookies in an airtight container until (Erik) can’t help but eat them all.  Delicious.