Assorted Gourmet Cookies
Assorted Gourmet Cookies
Ingredients
For the Brown Butter Base
- 1 cup unsalted butter
- 1 1/2 cups dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Assorted Mix-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup macadamia nuts, chopped
- 1/2 cup rolled oats
- 1/2 cup raisins
- 1/2 teaspoon ground cinnamon
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and nutty aromas develop. Watch carefully to prevent burning. Immediately pour the browned butter into a large heatproof mixing bowl to stop the cooking process. Let cool for 10-15 minutes until it's no longer piping hot but still liquid.
⏱️ 15 min
- 2
Combine wet ingredients: To the slightly cooled browned butter, add the dark brown sugar and granulated sugar. Whisk vigorously until well combined and smooth. Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 10 min
- 3
Prepare dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined.
⏱️ 2 min
- 4
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer or by hand with a spatula until just combined. Be careful not to overmix the dough.
⏱️ 3 min
- 5
Divide and customize dough: Divide the cookie dough into three equal portions in separate bowls. This will allow for three different cookie varieties. For the first portion, fold in the semi-sweet chocolate chips. For the second portion, fold in the white chocolate chips and chopped macadamia nuts. For the third portion, fold in the rolled oats, raisins, and ground cinnamon.
⏱️ 10 min
- 6
Chill the dough: Cover each bowl of dough with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling helps the flavors meld and prevents the cookies from spreading too much during baking.
⏱️ 30 min
- 7
Preheat oven and prepare baking sheets: When ready to bake, preheat your oven to 350°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 8
Scoop and bake: Using a cookie scoop (about 1 1/2 tablespoons), drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary slightly depending on your oven and cookie size.
⏱️ 12 min•🌡️ 350
- 9
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with remaining dough, baking one variety at a time or mixing if preferred.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Assorted Gourmet Cookies
Ingredients
For the Brown Butter Base
- 1 cup unsalted butter
- 1 1/2 cups dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Assorted Mix-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup macadamia nuts, chopped
- 1/2 cup rolled oats
- 1/2 cup raisins
- 1/2 teaspoon ground cinnamon
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and nutty aromas develop. Watch carefully to prevent burning. Immediately pour the browned butter into a large heatproof mixing bowl to stop the cooking process. Let cool for 10-15 minutes until it's no longer piping hot but still liquid.
⏱️ 15 min - 2
Combine wet ingredients: To the slightly cooled browned butter, add the dark brown sugar and granulated sugar. Whisk vigorously until well combined and smooth. Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 10 min - 3
Prepare dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined.
⏱️ 2 min - 4
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer or by hand with a spatula until just combined. Be careful not to overmix the dough.
⏱️ 3 min - 5
Divide and customize dough: Divide the cookie dough into three equal portions in separate bowls. This will allow for three different cookie varieties. For the first portion, fold in the semi-sweet chocolate chips. For the second portion, fold in the white chocolate chips and chopped macadamia nuts. For the third portion, fold in the rolled oats, raisins, and ground cinnamon.
⏱️ 10 min - 6
Chill the dough: Cover each bowl of dough with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling helps the flavors meld and prevents the cookies from spreading too much during baking.
⏱️ 30 min - 7
Preheat oven and prepare baking sheets: When ready to bake, preheat your oven to 350°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 8
Scoop and bake: Using a cookie scoop (about 1 1/2 tablespoons), drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary slightly depending on your oven and cookie size.
⏱️ 12 min•🌡️ 350 - 9
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with remaining dough, baking one variety at a time or mixing if preferred.
⏱️ 10 min