+
0 (0)

Desserts

Bittersweet Treat's brown butter cookies

Bittersweet Treat's brown butter cookies
Ricardo DeAratanha / Los Angeles Times

Dear SOS: I was wondering if you would be able to get the recipe for the irresistible brown butter cookie at the newly opened and darling Bittersweet Treats on Colorado Boulevard in Pasadena. This cookie is chewy, dense and delicious, ... Read more

Total time: 45 minutes | Serves 18 to 24
  • 10 tablespoons (1 1/4 sticks) butter
  • 1 3/4 cups dark brown sugar
  • 1/2 teaspoon kosher salt
  • 1 egg plus 1 egg yolk
  • 1 tablespoon vanilla bean paste
  • 2 cups plus 2 tablespoons (9 ounces) flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder

Step 1Heat the oven to 350 degrees.

Step 2Melt the butter in a saucepan over medium heat and continue to cook until the solids have lightly browned and the butter has a nutty aroma, 4 to 6 minutes, stirring frequently. Cool to room temperature.

Step 3In a large bowl, stir together the butter and sugar with a spatula. Mix in the salt, egg, yolk and vanilla.

Step 4In a separate bowl, sift together the flour, baking soda and baking powder. Add the dry ingredients to the butter mixture and mix just until combined.

Step 5Scoop the cookies using a 1-ounce scoop or rounded spoon onto a baking sheet, spacing the cookies about 2 inches apart, and bake until golden-brown and firm on top, about 15 minutes.

Note: Adapted from Bittersweet Treats. Vanilla bean paste can be found at select cooking and baking supply stores, as well as online.

HAVE YOU TRIED


Pork apple sausage stuffing
Pork apple sausage stuffing

Salvadoran chicken tamales
Salvadoran chicken tamales

Durty Nelly's cheddar green onion biscuits
Durty Nelly's cheddar green onion biscuits

Tishpishti
Tishpishti

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Peaches and cream cake
Chocolate cake with whipped chocolate mint ganache
Apricot biscotti
Layered poppy seed pastries