This post was supposed to go live yesterday.
This post was supposed to be cheerful and light and happy.
And then the unthinkable happened and left me quite shaken up….
It’s Christmas time and I share sweet recipes to inspire you to create in your own kitchen.
It’s a time when we share not only baked goods but holiday wishes and joy.
It’s a time when we share gifts and hugs and smiles with family and friends.
What happened in Newtown, CT left so many families grieving. Parents, grandparents, brother and sisters, children and husbands… lost their loved ones.
We are left trying to understand what happened. But I can’t.
I can’t comprehend what drives a person to do such an non-human act. To take lives of innocent children, rip their parents’ lives and hearts into pieces… I can’t…
So I cry… and think of the Newtown parents who lost their children and I hug my own kids. I stop in this Christmas preparation madness and appreciate what my Hubby and I have….
We watch my oldest daughter read “‘Twas the Night Before Christmas” to her sister and brother, all snuggled up in our bed, wearing their Christmas pj’s. I watch them and hold my Husband’s hand so tight as if it was only a dream.
I hope you won’t be turned off by the mood of this post and still try these cookies. They are worth it. The browned butter and brown sugar make quite the combo. The addition of sea salt turns these into a salted caramel treat. It’s our new favorite cookie. Perfect balance of sweet and salty.
Yields about 4 dozen
15 minPrep Time
8 minCook Time
23 minTotal Time
- 14 Tbsp butter, divided
- 2 c all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 3/4 c brown sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- sea salt for sprinkling
- 1/4 c brown sugar + 1/4 c granulated sugar for rolling
- In a small bowl, mix together 1/4 c brown sugar and 1/4 c granulated sugar. Set aside.
- In a medium mixing bowl, whisk together the dry ingredients ( flour, soda, baking powder and salt ). Set aside.
- Place 7 Tbsp of butter in a medium saucepan and cook until it browns. Take off the heat and pour into a large mixing bowl of your stand mixer. Add the remaining butter and whisk. Add 1 3/4 c brown sugar and whisk. Let cool to room temperature.
- Add egg and egg yolk and whisk. Add vanilla and whisk again.
- Switch to a wooden spoon or a spatula and fold in the dry ingredients.
- Refrigerate the dough for at least 30 minutes, preferably overnight. You can freeze the dough for up to 1 month.
- When ready to bake, preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or silpat baking mat. Scoop the cookie dough into a tablespoon size balls and roll in brown and white sugar mix. Place on baking sheet leaving 2 inches of space between the balls. Sprinkle with sea salt.
- Bake 8 to 9 minutes for chewy cookies or 10 to 13 minutes for crispy cookies.
- Cool on sheet for 30 seconds and transfer onto a wire rack to cool completely.
The original recipe come from America’s Taste Kitchen via A Little Bit Crunchy A Little Bit o Rock’N’Roll.
Stay safe. And hug your loved ones.