Browned butter enhances snickerdoodles. These chocolate butter snickerdoodles are soft and chewy with a complex flavor that will make you want more!
– 1 cup unsalted butter sliced into tablespoon sized pieces (230 grams, or 2 sticks)– ⅔ cup packed light brown sugar (135 grams)– ½ cup granulated sugar (100 grams)– 2 large eggs at room temperature– 1 ½ teaspoons pure vanilla extract
Ingredient
– 2 ¾ cups all-purpose flour spooned & leveled (345 grams)– 2 teaspoons cream of tartar– 1 teaspoon baking soda– ½ teaspoon ground cinnamon– ½ teaspoon salt
Direction
Brown butter: Place sliced butter in a light skillet or saucepan. Pot butter should melt completely over medium heat. After melting butter, swirl the pan for 5–10 minutes to brown it.
1
Brown butter has milk particles on the pan and a nutty smell. Remove butter from heat and pour into a dish. Cool the butter, then refrigerate until firm for 2–3 hours.
2
Trim cookies. Preheat oven to 375°F... Silicon-matted or tri-linen baking sheets. Mix hot browned butter in a stand mixer whisk or large electric mixer basin. Stir brown and granulated sugar 1–2 minutes.
3
Scrape basin edges and mix eggs and vanilla. In a separate basin, mix flour, cream of tartar, baking soda, cinnamon powder, and salt. Simply mix dry and wet ingredients.
4
Scoop Spoon Cookie scoop or tablespoon 1 spoonful of batter into baking sheets. 45–46 cookies. Coat cinnamon-sugar: Combine 2 tbsp ground cinnamon and ¼ cup sugar in a small bowl.
5
Shape cookie dough balls, coat with cinnamon sugar, and bake. Cook cookie tops 8–10 minutes. For 5–10 minutes, let biscuits cool on pans before cooling on wire racks.