It’s happening. Oh…it’s happening. (Quick! Name that movie!)
These cookies were a long time in the making, like, last year long time. They have been nagging me since the first time I made them before Christmas. And the second time when I made them at Christmas. Finally (and I mean FINALLY), the third time I made them, I got them right.
And how did I get them right?
I added more butter. More browned butter. And then ice cream.
Ice Cream Cookie Sandwiches. Get into it.
Triple Nut Browned Butter Cookies (makes about 20 cookies, adapted from my Chocolate Chip Cookies)
2 sticks unsalted butter, at room temperature
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
¼ tsp. nutmeg
½ cup granulated sugar
1 cup brown sugar, lightly packed
1 whole egg + 1 yolk
2 tsp. vanilla extract
½ cup EACH chopped walnuts, chopped pecans, and chopped macadamia nuts
Vanilla bean ice cream (or any flavor of your choice. Coffee would be awesome, but I didn’t have that.)
First off, brown that butter. Over medium heat melt the butter in a saucepan until foaming. When the butter begins to foam, swirl the pan continuously. After a few minutes, the bubbles will being to subside and the butter will start to smell nutty. Once you begin to see little speck of brown on the bottom of the pan, lower heat and continue swirling pan until liquid is light brown and flecks are dark brown. Remove from heat immediately. Pour into bowl (scrape the bottom of the pan to get those browned butter bits) and set aside to cool.
While the butter cools, whisk together the flour, soda, salt, cinnamon, and nutmeg. Set aside.
Cream the now cooled butter and sugars together until fully combined (the mixture won’t get super light and fluffy because of the melted butter). Add the egg, yolk, and vanilla and mix until light, about 3 minutes.
Add the dry ingredients in three batches, mixing each until fully incorporated before adding the next, scraping down the bowl as necessary. Stir in nuts.
Cover and refrigerate dough for 30 – 45 minutes.
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silpat and set aside.
Using a large cookie scoop or ¼ cup measure, spoon dough onto prepared baking sheets 2 – 3 inches apart. Flatten dough slightly with hand.
Bake in preheated oven 12 – 15 minutes, or until edges are golden brown.
Remove from pan to cool on rack.
When cookies are completely cool, flip half over and top with scoops of vanilla ice cream and another cookie, making a sandwich.
Chill sandwiches in freezer for 15 – 20 minutes, until ice cream is set.
(Store cookies in an airtight container for up to 4 days if not using for ice cream sandwiches immediately.)
Oh baby, it's been got.