Browned butter cappuccino cookies
These cookies are soft and sandy and melt in your mouth but at the same time crunchy due to the toffee bits. The browned butter and the toffee bits give them a caramel cappuccino flavour without adding coffee to the dough.
Equipment
- 1 sauce pan , small
- 1 Bowl
- 1 electrical mixer
Ingredients
- 150 g Butter (5,3oz) unsalted
- 90 g Sugar (3.2oz) (½ cup), granulated
- 1 tsp Vanilla extract
- 180 g Flour, (6.35oz) (1.3 cup) all-purpose
- 1 tsp Baking powder
- 70 g. Toffee bits ( ½ Cup)
Instructions
Browned butter
- Add butter to a wide heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl the butter around the pan. The butter will turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. It will smell intensely buttery and nutty. The butter will go from brown to burnt quickly, so stay close to the pan when you do this.
- Allow to cool to room temperature and then put the butter in the refrigerator for 1- 1½ hours so that it solidifies.
Dough
- Preheat oven 175° C (347°F).
- When the butter is cold and firm, add sugar and vanilla extract (or vanilla powder) and mix until light and fluffy.
- Then mix all-purpose flour with baking powder and add it to the butter. Mix until the dough comes together.
- Finally add the toffee bits and knead until the dough comes together and becomes a mass in the bowl.
- Roll small balls the size of a teaspoon and place on parchment paper. Press lightly on each ball. The cookies spread when you put them in the oven, so keep them at a distance.
- Bake at 175° C (347°F) for 15 minutes.
- Allow to cool and enjoy your Brown Butter Cappuccino cookies.
Notes
You can store the cookies in an airtight container for up to one week.