Prep
30m
Cook
8m
Total
38m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
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For
30
M
I
280
g
All-purpose flour
1/2
tsp
Baking powder
1/2
tsp
Baking soda
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Per Serving
Calories
144kcal
Fat
7g
Saturates
4g
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A note on browning butter... Start with a few extra tablespoons of unsalted butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies! Chill the portioned cookie dough. To ensure the flour absorbs the brown butter properly and the cookies bake up thick, don't skip the chill time! Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
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Prep
30m
Cook
8m
Total
38m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
30
M
I
280
g
All-purpose flour
1/2
tsp
Baking powder
1/2
tsp
Baking soda
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
144kcal
Fat
7g
Saturates
4g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
A note on browning butter... Start with a few extra tablespoons of unsalted butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies! Chill the portioned cookie dough. To ensure the flour absorbs the brown butter properly and the cookies bake up thick, don't skip the chill time! Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
Only visible to you
Made it?
Cancel
