Sunday, December 16, 2012

Brown Butter Spice Cookie


Unsalted butter
½ cup
Brown sugar
1 cup
All Purpose flour
1 ¼ cup
Cinnamon powder
1 ½ tsp
Baking soda
½ tsp
Dry ginger powder
¼ tsp
Nutmeg powder
¼ tsp
¼ tsp
Chocolate chip
½ cup



  1. In a heavy bottom pan heat butter on medium heat for 5-7 minutes, until golden brown(this is nothing but converting butter to ghee) allow it to cool.
  2. Using an electric mixer beat brown sugar and brown butter until blend, add egg and beat for 2 minutes.
  3. In a bowl add flour, cinnamon, salt, ginger, nutmeg and baking soda and mix well.
  4. Now add the flour mixture to butter and sugar mixture and mix well finally add chocolate chips and stir until it mix well.
  5. Cover and refrigerate for at least 30 minutes.
  6. Preheat the oven to 350 F, Drop by rounded tablespoon full 2 inches apart on a greased baking sheet.
  7. Bake 10 -12 minutes or bottom turn light brown. Remove to wire rack to cool. It stays good for 1week in air tight container.

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