These sugar cookies are like none other you have had before with brown sugar, browned butter, and a sprinkle of black seas salt on top. And they are deliciously chewy.
You want to know the way to my heart? Cookies. It’s no coincidence that my blog has “cookie” in it’s name and as a result is often mistaken strictly as a baking blog. There are times I wish I had stuck to a niche for my blog since niche blogs tend to do better these days, but I did not start on this blogging journey with the sole purpose in mind to make money, it was just an easier way to share recipes with friends and family and a fun outlet for my kitchen experimentation. I experiment in the lab all day for my big-person job, it’s no surprise it continues at home.
But I am getting off track. Cookies. These cookies are actually not a brain-child of my own but rather of Jennifer of Bake or Break’s. I’ve had these cookies on my to-do list for far too long. I’ve actually had them once before because after I shared her link on Facebook a friend of mine made them! I should share links to recipes I want to try more often and just have everyone else cook the food I want to try. But instead of regular sea salt, he used black sea salt. Why? Because it’s the only kind he had on hand. Personally, I think the contrast in color was perfect and when I finally got around to making these myself, I actually went out and bought black sea salt despite having two giant containers of the regular stuff.
Other than the mysteriously black sea salt on top, these sugar cookies are like none other. With brown sugar and browned butter these sugar cookies are anything but bland, are deliciously chewy, and require zero garnish. Well, other than that sprinkle of black sea salt of course O:-). Feel free to use regular coarse sea salt if you do not have the black stuff already. I just think it’s pretty and supposedly the charcoal in it has nutritional benefits!
Four years ago: German Chocolate Brownies
BROWNED BUTTER SALTY SUGAR COOKIES
Makes approximately 3 dozen
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1-1/2 tsp baking soda
1 tsp salt
1 cup packed light brown sugar
1/2 cup sugar
1 egg, room temperature
1-1/2 tsp vanilla extract
Coarse black (or regular) sea salt
- Place butter in a medium saucepan over medium heat, stirring frequently, until melted and foamy. Continue to cook until brown specks begin to appear and it has a nutty aroma. Remove from heat and transfer to a glass bowl to cool.
- In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
- Add the brown sugar and sugar to the cooled butter and beat until creamy. Add egg and vanilla, and beat until combined. Gradually add flour mixture, mixing until just combined. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
- Roll tablespoons of dough into balls and place on prepared cookie sheets, about 2 inches apart. Flatten slightly and sprinkle with sea salt.
- Bake 8-10 minutes, or until edges of cookies are just barely browned and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.
Source: Adapted slightly from Bake or Break.
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