Comments on: brown butter brown sugar shorties

By: Jeanette

Jeanette — Tue, 08 May 2012 19:46:07 +0000

Hey there! I am going to bravely attempt these this weekend. I am wondering if adding finely chopped chocolate bits would be okay?

By: hannah

hannah — Tue, 01 May 2012 18:44:21 +0000

I added a tablespoon of molasses to mine and they are incredible

By: Trena

Trena — Wed, 25 Apr 2012 21:56:17 +0000

Sorry about the typo!

By: Trena

Trena — Wed, 25 Apr 2012 21:55:41 +0000

*WARNING* You will think these are so rich that one will suffice. Oh, grasshopper, how wrong you are. Withing a half hour, at best, you will be craving another, and another, and . . .
Absolutely addictive, in a good way.

By: Jessie

Jessie — Sun, 15 Apr 2012 16:48:00 +0000

They’re in the OVEN!!!…..one of my first recipe tests from your site after some strenuous conversions into good old Bristish grams….think i’m there! we’ll soon see! Thanks

By: City Girl

City Girl — Thu, 05 Apr 2012 22:52:21 +0000

I’m a horrible baker but I’ve aced these cookies 3 times. Today I was bold enough to let the butter get really dark. It looked burnt but tasted just right.. and the resulting cookies made me swoon.
My friend had the spreading, lacy results that others have complained about, so she made a batch with an added egg yolk. She claims the cookies were perfect. I wasn’t there to do a Quality Control test, so I can’t vouch for the results, but thought I’d tell you about it anyway.

By: Caetie

Caetie — Mon, 26 Mar 2012 13:59:39 +0000

These are killer good. I didn’t have any problems with crumbliness or spreading, but I suspect that’s because I refrigerated the dough for three days before baking off (was prepping for a dinner party). If I wasn’t, I’d follow other commenters advice to make sure to let the browned butter fully cool and nearly solidify before mixing in to the batter.

But in general, most butter cookies do better with some advance refrigeration anyhow.

My batch made 30 cookies, but I probably ate a cookie or two’s worth of the dough…

By: Emily

Emily — Tue, 14 Feb 2012 07:32:59 +0000

Update: these are GLORIOUS. Deb, you are too good to me. I’d love to try them next time with chopped or ground walnuts or pecans – sort of reminiscent of brown butter Mexican wedding cookies, yes? Ooh, or maybe toffee? And a sprinkling of flaky salt on top… Yum. The gears are turning.
For what it’s worth, three cookies out of my batch of 34 spread (and those three not very much). I pulled the tray out after about 8 minutes, reined in the spreading edges with a butter knife, and popped them back in for another 3-4 minutes. They turned out perfectly. Perhaps I just have good luck in the kitchen? (Knock on wood.) Anyway, I ate two hot out of the oven and another two after they’d crisped up… I die. Definitely a winner here.

By: Emily

Emily — Tue, 14 Feb 2012 05:46:01 +0000

The dough is chilling in the fridge as I type… what’s left of it, anyway. Eggless cookie dough? Yeah, I go to town.
I have to admit, I chuckled at the instruction “beat until pale and fluffy.” Brown butter and dark brown sugar? Perhaps it should read “pale(r)”… :)

By: Joan

Joan — Thu, 29 Dec 2011 00:05:03 +0000

I’ve made these more times than I can count – they are my favorite cookie ever! I always add 1/2 cup if finely chopped pecans to the dough just before shaping it. Yumm!