Last year I received a message from a friend asking if I had a recipe for Brown Butter Sea Salt Cookies. Nope, never heard of them....she explained that they are made on the central coast and that they are a "little piece of heaven". Well, we go to the coast...why haven't I seen this place? I did a little searching and sent a few links to my friend. It seems that a number of ladies out there have tried to replicate the recipe. That is such a tough thing to do.
On a recent trip to the little town of Cayucos on the Central California Coast, what did I spy....the Brown Butter Cookie Company...home of the original Brown Butter Sea Salt Cookie!
I have now tasted Brown Butter Sea Salt Cookies and yes, they are a little piece of heaven and yes, they are addictive and no, they do not share the recipe! (Darn...the pounds gained from eating so many cookies and darn, they don't share the recipe!)
This sent me back to the web. I found two different recipes and decided to "just pick one".
Brown Butter Sea Salt Cookies
1 1/2 sticks of butter
1/2 cup lightly packed brown sugar
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 tsp baking soda
Sea Salt for sprinkling
Preheat oven to 325° F. and line a cookie sheet with parchment paper.
In a saucepan over medium heat, melt the butter until it starts to caramelize. It should smell nutty and you should see brown bits at the bottom of the pan. BE CAREFUL NOT TO BURN IT as you will have to start all over.
Pour the brown butter into a medium bowl and stir in the brown sugar and vanilla. In a small bowl whisk together the flour and the baking soda. Add the mixture to the butter and sugar. Let the mixture cool to room temperature.
Roll the cookies into balls (about the size of a large marble) and sprinkle with sea salt. Press the top of the cookies lightly.
Bake 15 minutes or until golden brown. Overcooking will make them dry and crumbly.
I was at my daughter's house and I was happy to have my granddaughter help baking!
Here's the report.
Taste: The flavor wasn't as rich as the original. They weren't as sweet and the browned butter flavor wasn't as distinctive. (Maybe I didn't brown it long enough.)
Texture: They seemed just a bit dry. They cracked possibly due to the dryness. Might this be the stiffness of the dough? I adjusted the baking time along the way and it didn't seem to help.
Conclusion: More sugar, brown the butter longer, use less flour and decrease the baking time....
Miss S. and I appeal to all bakers. We would like your thoughts and some ideas on how to improve the cookies.
Did we have difficulty eating them? Absolutely not!
We even stole her daddy's beautiful Michael Lax dish from the 1950's for serving. It is from the "Capri" line. Thank you, Mr. K. We were very careful.
I am sharing today at Foodie Friday at Rattlebridge Farm.