Imagine the cozy warmth of oatmeal raisin cookies or the classic charm of chocolate chip cookies elevated with the rich, toasty flavor of brown butter. It’s this genius twist that turns familiar treats into unforgettable delights. Whether it’s the irresistible crunch of toffee bits melding with the silky smoothness of chocolate or the comforting chewiness of oats complemented by the sweetness of raisins, this Broma Bakery Brown Butter Cookies recipe dance on the palate, leaving you yearning for just one more bite.
How to make Broma Bakery Brown Butter Cookies
Broma Bakery Brown Butter Cookies are a popular recipe known for their rich, nutty flavor and chewy texture. The key ingredient is brown butter, made by cooking unsalted butter until it develops a deep golden color and a toasty aroma. This process enhances the cookies’ flavor, giving them a delicious, caramel-like depth.
Ingredients
- 1 cup (225g) unsalted butter
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Optional mix-ins: chocolate chips, toffee bits, nuts, or dried fruits
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until it becomes a golden brown color and emits a nutty aroma. Watch closely to avoid burning. Once browned, transfer it to a bowl to cool to room temperature.
- Mix Dry Ingredients: While the butter cools, whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- Combine Wet With Dry: In a large mixing bowl, combine the browned butter (ensure it’s cooled but still liquid), brown sugar, and granulated sugar. Beat them together until well-blended. Add the eggs and vanilla, continuing to beat until the mixture is smooth.
- Incorporate the Flour Mixture: Gradually add the flour mixture to the wet ingredients, mixing until just combined. If using any mix-ins (like chocolate chips or nuts), fold them in at this stage.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to 1 hour. This step helps to prevent the cookies from spreading too much and enhances the flavor.
- Preheat and Prepare: Preheat your oven to 350°F (175°C)—line baking sheets with parchment paper or silicone baking mats.
- Form Cookies: Using a cookie scoop or spoon, form the dough into balls and place them 2 inches apart on the prepared baking sheets.
- Bake: Bake for 10-12 minutes until the edges are golden and the centers are still soft but set. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tips
- Browning the Butter: Keep an eye on the butter as it browns; it can quickly go from perfect to burnt. The milk solids will settle at the bottom and turn a rich golden color when it’s done.
- Customizing Your Cookies: Feel free to experiment with the mix-ins. Brown butter pairs wonderfully with various flavors, from dark chocolate and sea salt to dried cranberries and white chocolate chips.
- Chilling Is Key: Don’t skip chilling the dough. This step is crucial for achieving the right texture and flavor.
- Storing Dough: You can refrigerate the dough for up to 3 days before baking or freeze it later. Allow the dough to thaw in the refrigerator overnight if frozen.
What to serve with
Serving Broma Bakery Brown Butter Cookies complements their rich, nutty flavor and makes the occasion even more special.
Coffee and Tea
- Coffee: A freshly brewed cup of coffee is a classic companion to any cookie, but it pairs exceptionally well with the deep, caramel-like flavors of brown butter cookies. A medium roast coffee balances the sweetness of the cookies without overpowering their delicate flavors. A shot of espresso alongside these Broma Bakery Brown Butter Cookies makes for a sophisticated pairing for an afternoon treat.
- Tea: Black teas, with their robust flavors, complement the richness of the cookies. Think Earl Grey or English Breakfast for a traditional pairing. For a more aromatic experience, chai tea with its warming spices like cinnamon and cardamom beautifully matches the nutty notes of the Broma Bakery Brown Butter Cookies.
Milk and Dairy Alternatives
- Milk: Sometimes, nothing beats the classic combination of cookies and milk. The creaminess of cold milk offers a refreshing contrast to the richness of the cookies, making each bite as satisfying as the first.
- Dairy Alternatives: Nut milk like almond, cashew, or oat milk provides a delightful nuttiness that echoes the brown butter’s flavor profile. Soy milk, with its slightly sweet and creamy texture, also pairs well with these baked treats.
Dessert Wines and Spirits
- Dessert Wines: For an elegant dessert course, serve brown butter cookies with a dessert wine like Port, Sauternes, or Riesling. These wines offer sweetness and complexity that can enhance the flavors of the cookies, particularly if they feature mix-ins like chocolate or dried fruit.
- Whiskey and Bourbon: If you’re inclined towards spirits, the caramel and vanilla notes of bourbon or whiskey can complement the brown butter richness of the cookies. Serve in moderation for a cozy, adult dessert pairing.
Ice Cream
- Vanilla Ice Cream: Serving brown butter cookies with a scoop of good quality vanilla ice cream is a match made in heaven. The creamy, cold texture of the ice cream juxtaposed with the warmth and chewiness of the cookies (if served warm) creates a delightful contrast.
- Coffee or Caramel Ice Cream: For those looking to amplify the flavor experience, coffee or caramel ice cream makes for exciting pairings, echoing the browned butter and sugar elements of the cookies.
Fruit and Cheese
- Fresh Fruits: Accompany your cookies with a selection of fresh fruits like apples, pears, or berries. The freshness and slight acidity of the fruits can cut through the richness, adding a refreshing element to your serving arrangement.
- Cheese Pairing: Serve the cookies as part of a cheese board for an unexpected twist. Opt for cheeses with a nutty profile, like Gruyère or aged Cheddar, to resonate with the brown butter’s characteristics.
Ingredients Substitutes
Broma Bakery Brown Butter Cookies are lauded for their deliciously nutty and deep caramel flavors, a result of the browned butter and their unique combination of ingredients. However, dietary restrictions, allergies, or a simple lack of ingredients on hand can necessitate substitutions.
Brown Butter
Substitute: Clarified Butter with a Dash of Caramel
Brown butter’s unique taste comes from the milk solids browning, providing its characteristic nutty flavor. To mimic this without browning, use clarified butter, which is butter that has had its milk solids and water removed. Add a dash of caramel or a tiny bit of toasted nut oil (like walnut or hazelnut oil) to get close to that depth of flavor.
White Sugar
Substitute: Coconut Sugar or Honey
Coconut sugar can replace white sugar in a 1:1 ratio, offering a slightly caramelized flavor profile that complements the nutty notes of the cookies. Alternatively, honey can be used; due to its liquid nature, the overall dry ingredient ratio should be adjusted accordingly. Roughly ¾ cup of honey for every 1 cup of sugar, and reduce other liquid content in the recipe.
Brown Sugar
Substitute: DIY Brown Sugar (White Sugar + Molasses)
To create your brown sugar, mix 1 cup of white sugar with 1 tablespoon of molasses for light brown sugar and 2 tablespoons for dark brown sugar. This homemade version functions perfectly as a substitute in recipes calling for brown sugar.
Eggs
Substitute: Flaxseed Meal or Applesauce
For a vegan option, mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water per egg, let sit for 5 minutes to thicken. Alternatively, use ¼ cup of unsweetened applesauce per egg, though this might slightly alter the texture to a bit more cake-like.
All-Purpose Flour
Substitute: Gluten-Free Flour Blend
To make this recipe gluten-free, substitute an equal amount of a gluten-free all-purpose flour blend. Look for a blend that includes xanthan gum, which helps mimic the texture of gluten. Keep in mind that gluten-free flours can absorb moisture differently, so the dough might require slight adjustments in liquid ingredients.
Chocolate Chips or Chunks
Substitute: Nut or Fruit Add-ins
For those seeking alternatives to chocolate or have allergies, consider substituting equal amounts of roughly chopped nuts (like pecans or walnuts) for a crunchy texture. Dried fruit like cranberries or cherries can also offer a tart contrast to the cookie’s richness.
Vanilla Extract
Substitute: Bourbon or Rum
Vanilla provides depth and flavor complexity. In its absence, using an equal amount of bourbon or rum can add a complementary warmth and richness to the cookies. Alternatively, the almond extract could offer an interesting flavor twist, though it should be used sparingly due to its strong profile.
Salt
Substitute: Seaweed or Soy Sauce Powder
If you need to substitute salt, try finely ground seaweed for a similar mineral quality. A tiny pinch of soy sauce powder can also mimic salt’s role in enhancing flavors, particularly in savory-sweet recipes like brown butter cookies.
Final Thoughts
By following these detailed instructions and tips, you can recreate the magic of Broma Bakery Brown Butter Cookies in your kitchen.
More Cookies Recipes:
Ingredients
- 1 cup (225g) unsalted butter
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Optional mix-ins: chocolate chips, toffee bits, nuts, or dried fruits
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until it becomes a golden brown color and emits a nutty aroma. Watch closely to avoid burning. Once browned, transfer it to a bowl to cool to room temperature.
- Mix Dry Ingredients: While the butter cools, whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- Combine Wet With Dry: In a large mixing bowl, combine the browned butter (ensure it's cooled but still liquid), brown sugar, and granulated sugar. Beat them together until well-blended. Add the eggs and vanilla, continuing to beat until the mixture is smooth.
- Incorporate the Flour Mixture: Gradually add the flour mixture to the wet ingredients, mixing until just combined. If using any mix-ins (like chocolate chips or nuts), fold them in at this stage.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to 1 hour. This step helps to prevent the cookies from spreading too much and enhances the flavor.
- Preheat and Prepare: Preheat your oven to 350°F (175°C)—line baking sheets with parchment paper or silicone baking mats.
- Form Cookies: Using a cookie scoop or spoon, form the dough into balls and place them 2 inches apart on the prepared baking sheets.
- Bake: Bake for 10-12 minutes until the edges are golden and the centers are still soft but set. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
