Brown Butter + White Chocolate Snickerdoodle Cookie Recipe

In a medium-sized pot place ½ cup of butter, stirring constantly over high heat. In a few minutes, the butter will foam up, cooking off any water content.  Continue stirring, waiting for it to foam up a second time. After it foams the second time, the butter will begin to change colour from golden to amber to chestnut red to brown.  Once it contains mainly dark brown colour, immediately transfer to a heat-safe container, and allow to cool in the fridge. As soon as it’s firm, soften OR allow it to come to room temperature.

In a medium-sized bowl, combine flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, combine brown butter, sugars, and vanilla, with a hand mixer on medium/high speed until light and pale in colour. One at a time, slowly mixes in the egg and yolk, until just combined. Add the flour mixture and mix until well combined. Fold in the white chocolate chips.  Cover the bowl in plastic wrap and refrigerate for 30-45 minutes.

Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth.  Roll the cookie dough balls out with your hand, until smooth.  Add extra white chocolate chips to the top of the cookie dough balls. 

Evenly space the cookie dough 2-3 inches apart onto the baking trays. 

Bake for 12 - 14 minutes, until slightly golden on the edges.

Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.