Chill the browned butter: We need to freeze the butter till it’s strong all through however belief me, this speeds it up: Freeze the butter within the bowl for half-hour then give it a full stir, scraping down the perimeters, mixing the nonetheless melted elements within the middle over the solidified chunks. Return to the freezer for one more 15 to half-hour — it ought to now be agency all through. Minimize it into chunks, proper within the bowl. No must make them even.
To make the cookies in a meals processor: Place the flour, 1 1/4 cups (250 grams) of the sugar, baking powder, baking soda, and salt within the work bowl of your meals processor and pulse to mix. Add your chilly brown butter chunks and cream cheese and pulse and mix till all seen items disappear and the combination seems like breadcrumbs. Add egg and vanilla and mix till combination is absolutely mixed, scraping down as wanted (dough will appear to be boulders) then hold working the machine for roughly one other full minute, till the dough combination seems thick and easy.
To make with an electrical mixer: Place the flour, baking powder, baking soda, and salt in a bowl and whisk to mix. In a big bowl or the bowl of a stand mixer, beat cream cheese, chilled brown butter, and 1 1/4 cups (250 grams) of the sugar till fluffy. Add egg and vanilla and mix once more, scraping down the bowl as wanted. Add flour combination and beat simply till flour disappears. In some instances, dough made with this methodology will really feel too delicate to roll into balls in your palms; if that’s the case, let it chill within the fridge for 20 minutes or so earlier than utilizing.
Warmth oven: To 375°F (190°C)
End the cookies: Line two giant baking sheets with parchment paper. In a small bowl, mix remaining 3 tablespoons (40 grams) granulated sugar and all the cinnamon. Scoop cookie dough into 1.5-tablespoon-sized balls (I’m utilizing a #40 scoop), roll briefly in your palms to easy them, then roll them within the cinnamon sugar combination earlier than inserting on the ready baking sheet. Use your fingers to barely flatten (image: 1/3 of the way in which) every dough ball. Repeat with remaining cookies, spacing them two inches aside.
Bake cookies: For 10 to 11 minutes. They may nonetheless really feel very delicate and underbaked on prime however they are going to arrange as they cool, promise. Let the cookies relaxation on the baking sheet for two minutes, then switch the cookies to a rack to complete cooling.
Do forward: These cookies hold for one week in an hermetic container at room temperature.
Notes:
- Primary butter: I’m calling for primary, non-European, common butterfat butter right here — you recognize, the type that is available in a 1-pound field with 4 “sticks” at most American grocery shops; retailer manufacturers are high-quality. [If you’d like to use a fancier, higher butterfat butter, you’ll want to add back less water after browning the butter.]
- Why the water: Whenever you brown butter, the water content material of the butter cooks off (that’s what causes all of that sputtering within the pan) and we need to add it again to make sure that the cookies have the right tender texture. I used to measure the water loss by quantity and would advocate including simply shy of 1 1/2 to 2 tablespoons of water again per 1 cup of butter. However just lately I’ve begun weighing my brown butter as a substitute and was shocked to be taught that what started as 227 grams of butter turned 186 grams after browning (i.e. minus 41 grams), that means you’d need to add 2 tablespoons plus 2 teaspoons of water (40 grams) again. Nonetheless, I discovered these cookies had one of the best texture rounding this to three full tablespoons (45 grams) of water, and name for it right here. Was that tremendous nerdy? Sure. However I do know somebody was going to ask!
