This Brown Butter Sea Salt Cookie recipe was inspired by my wife’s recent recent to the Brown Butter Cookie Company in Cayucos.
When she came home, she asked me if I could try to recreate their recipe, and I think we succeeded!
These delicious little shortbread cookies taste great with your morning coffee, or served as a sweet treat any time of the day.
I topped the shortbread with a pink Hawaiian sea salt for the perfect sweet-and-salty combination.
Brown Butter Sea Salt Cookie RecipeRecipe by Jason Hill – CookingSessions.com
- 12 Tablespoons unsalted butter (6 ounces)
- 1/2 cup light brown sugar firmly packed
- 1 1/2 teaspoons vanilla
- 1 1/2 cups whole wheat pastry flour I used Bob's Red Mill Whole Wheat Pastry Flour
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt
- Hawaiian red sea salt finely ground
- Preheat oven to 325 degrees (F). Line a 12″x18″ baking pan with silpat or parchment paper.
- In a small saucepan, melt butter over low-medium heat. Continue cooking, stirring frequently until the melted butter is a deep golden color (approximately 8-10 minutes). Remove from stove and pour into small-medium sized bowl.
- Add light brown sugar and vanilla, stirring until brown sugar dissolves and is fully incorporated into the browned butter. Set aside.
- In a medium sized bowl, whisk together flour, baking soda, and sea salt.
- Pour butter/brown sugar mixture into the dry ingredients. Fold until combined, being careful not to overmix.
- Allow the dough to cool slightly and rest for 15-30 minutes before shaping into balls.
- Using an ice cream scoop first and then your hands to make one inch bowls. Place on prepared baking sheet. Press down on each cookie ever so slightly. Very lightly sprinkle with red Hawaiian sea salt.
- Bake for 13-15 minutes. Be careful not to over bake.
- Transfer cookies to cooling rack. Allow to cool completely before eating or packaging.