Buttered Toast Cookies
In the more-is-more food world, buttered toast is kind of an anomaly. It could not be simpler or more plain Jane and yet it’s highly craveable and deeply satisfying…
so much so that most Americans keep a special kitchen device on their counters at all times just to make it! What other dish can make this claim? And what is toast’s appeal?
The crisp texture that only lasts a few moments, the richness of warmed butter, the simple heartiness. So we made a crisp cookie that uses toasted flour to bring that depth of flavor in and a pinch of butter on top pushes it right over the edge.
©Pixabay
Like s’mores and steaks, everyone likes their toast cooked differently. Brown your butter and flour with your ideal toastiness in mind.
Ingredients:
- 268g unsalted butter 2 sticks (16 T) + 3 T, divided
- 215g flour 1½ cups
- 150g light brown sugar ⅔ cup (packed)
- 85g sugar ⅓ cup + 1 T
- 1 large egg
- 30g water 2 T
- 6g vanilla extract 1½ tsp
- 5g kosher salt 1¼ tsp
- 4g baking soda 1 tsp
Instructions:
In a heavy-bottomed saucepan over medium heat, cook 2 sticks (224g) of the butter, whisking occasionally. Cook until the butter darkens to a light toasty brown, 8 to 9 minutes.
Pour the brown butter into a shallow dish and chill in the fridge until solidified about 1 hour.
Heat the oven to 400°F. Line two half-sheet pans with parchment paper.
Set one pan aside and spread the flour in an even layer on the other. Toast in the oven, stirring about 5 minutes in, until tanned throughout (the color of the flour will darken significantly once hydrated in the dough!), 10 to 12 minutes. Set aside to cool to room temperature.
Reduce the oven temperature to 350°F.
Use a large spoon to scoop the chilled brown butter into the bowl of a stand mixer fitted with the paddle attachment. Combine with the brown sugar and sugar, mixing on medium speed for 2 minutes until broken down and crumbly. Increase the speed to medium-high and beat for 5 minutes until light and creamy.
Scrape down the sides of the bowl with a spatula and add the egg, water, and vanilla. Beat on medium speed until smooth.
Add the toasted flour, salt, and baking soda and paddle on low speed just until the dough comes together, no longer than 1 minute. Scrape down the sides and bottom of the bowl with a spatula and mix for 10 more seconds to evenly combine.
Wipe down and re-line the half-sheet pan used to toast the flour with parchment paper. Using a 2-ounce cookie scoop (or a ¼-cup measure), scoop the dough onto the parchment-lined pans 3 inches apart.
Bake at 350°F until flattened and dry throughout, 14 to 16 minutes.
In a microwave-safe dish, melt the remaining 3 tablespoons of butter in 10-second spurts until liquid. Brush the melted butter on top of the hot, just-baked cookies. The cookies will crisp as they cool.
Let the cookies cool briefly on the pans, then transfer to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
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