Browned Butter Cookies

I used this recipe from Cookies and Cups to make butterscotch pretzel cookies, which were amazing. I’ve also adapted it multiple times to simply be chocolate chip cookies or even salted caramel cookies. I do recommend chilling or freezing the dough to lessen the spread, which I include in my version of the recipe.

Butterscotch Pretzel Browned Butter Cookies

1 cup butter
2 ½ cups flour
1 tsp. baking soda
1 tsp. salt
1 ½ cups brown sugar
2 eggs
2 tsp. vanilla
¾ cup butterscotch chips
¾ cups chocolate chips
1 cup coarsely chopped pretzels
Flakey sea salt

Preheat oven to 350°F. In a medium saucepan, melt the butter over medium heat, and bring it to a boil. Swirl until butter becomes a deep amber color and develops a nutty fragrance. Cool 20 minutes.

In a large bowl, whisk together flour, baking soda and sea salt. Set aside.

Once butter has cooled, whisk in sugar, eggs and vanilla. Pour this mixture into the flour bowl, and stir gently to incorporate. Stir in chips and pretzels.

Use a 2-Tbsp. cookie scoop (or large spoon) to drop the dough 3 inches apart on a baking sheet. Chill in the fridge for 10 minutes or ideally the freezer for 10 minutes prior to baking. Bake for 10 to 12 minutes or until the edges are golden. (Frozen dough will take a few minutes longer to bake.) Allow the cookies to cool 2-3 minutes at least or until set, and then transfer to a wire rack to cool completely. Top with sea salt if desired. Makes 30 small cookies (or fewer if you make them my size).