These are thick, crunchy cookies with a flavor I enjoyed. I don’t think they shouted BROWN BUTTER, but it’s definitely in there, and I thought it went well with the white chocolate. Once you’ve got the butter browned, everything else comes together super quickly, and you’ve soon got some cookies that are sturdy enough to bring on a picnic (that ends with being trapped in the desert, but that’s another story…).

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/4 cup + 1 tablespoon milk
• 1 cup white chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, mix together flour, baking powder, and salt, and set aside.

In a small saucepan over medium-low heat, melt the butter. Let the melted butter continue to cook until it has darkened, developed a nutty flavor, and has small brown bits in it.

Stir the sugar and vanilla into the browned butter.

You can see some of the browned bits from the butter in there!

Pour the butter mixture into the flour mixture and stir until combined.

Add the white chocolate and stir until just combined. The still-warm butter will probably melt the chocolate chips some – I was fine with this, if you don’t want it to happen you can just let the butter cool some. Spoon the dough onto the prepared sheets in roughly golf-ball sized portions.

Bake for 9 minutes, rotating the pans and switching racks half-way through.

Cool on the pan briefly, then transfer to a wire rack to cool completely.

Throw them in a bag, and you’re ready to picnic!

Browned Butter, White Chocolate Cookies

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/4 cup + 1 tablespoon milk
• 1 cup white chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, mix together flour, baking powder, and salt, and set aside.

In a small saucepan over medium-low heat, melt the butter. Let the melted butter continue to cook until it has darkened, developed a nutty flavor, and has small brown bits in it. Stir the sugar and vanilla into the browned butter, then pour the mixture into the flour mixture and stir until combined. Add the white chocolate and stir until just combined. Spoon the dough onto the prepared sheets in roughly golf-ball sized portions.

Bake for 9 minutes, rotating the pans and switching racks half-way through. Cool on the pan briefly, then transfer to a wire rack to cool completely.