Serenity Cookies
Servings 15 cookies
Sweet Magnolias Cookies are made with a soft brown butter dough loaded with dark chocolate, walnuts, allspice, and almond extract.
Ingredients
- 1¾ cup all-purpose flour 230g, spooned and leveled
- 2 tablespoons powdered milk 12g
- 1 teaspoon salt 7g
- ½ teaspoon baking soda 6g
- 1 teaspoon ground allspice
- 14 tablespoons salted butter sliced into tablespoons and divided
- ½ cup granulated sugar 110g
- ¾ cup light brown sugar 165g, packed
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 12 ounces dark chocolate chopped baking chocolate or chips, divided
- 1 cup finely chopped walnuts
- flaky sea salt optional topping
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper and set aside. It is best if you use two baking sheets and rotate them for the batches. Dropping the second batch of dough on the hot cookie sheet will slightly change the structure of the cookie.
- Pull the butter out of the refrigerator to sit at room temperature 15 minutes before using.
- In a medium bowl, whisk together the 1¾ cup all-purpose flour, 2 tablespoons powdered milk, 1 teaspoon salt, ½ teaspoon baking soda, and 1 teaspoon ground allspice, and set aside.
- Add 10 tablespoons of the 14 tablespoons salted butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer the butter to a large heat-safe bowl or stand mixer bowl fitted with a whisk attachment.
- Add the ½ cup granulated sugar, ¾ cup light brown sugar, 1 teaspoon vanilla extract, and 1 teaspoon almond extract to the butter and mix to combine.
- Add 1 large egg and 1 large egg yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat the resting and whisking for 2 more rounds. The batter should be smooth, thick, and shiny when done - almost like caramel sauce.
- Use a rubber spatula or paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will seem very soft, this is normal and you do not need to chill it.
- Fold in most of the 12 ounces dark chocolate and 1 cup finely chopped walnuts, reserving a little to sprinkle on top of the cookies prior to baking.
- Portion the dough with a large 2-ounce cookie scoop (each ball of dough will weigh about 2.7 ounces) and drop the dough 3 inches apart on the prepared baking sheet. Top the scoops of dough with the remaining chopped chocolate and gently press it into the top. Sprinkle with flaky sea salt if desired.
- Bake for 10 to 12 minutes, rotating halfway through. The cookies should look slightly cracked and only slightly brown around the edge. Remove from the oven and allow the cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Do not brown all of the butter; it will alter the recipe. It's important that the 4 tablespoons are only melted and not cooked to the point of clarifying or browning.
- Slicing the butter before melting will give it a fast and more even melt.
- This recipe makes large cookies, about 4 to 5 inches. If you want to make small cookies, use a medium cookie scoop and bake for 7 to 9 minutes.
- Store these cookies in an airtight container at room temperature. Enjoy them for up to 3 days!
Nutrition
Calories: 416kcal | Carbohydrates: 41g | Protein: 5g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 292mg | Potassium: 251mg | Fiber: 3g | Sugar: 23g | Vitamin A: 385IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 4mg
Find it online: www.sugarandsoul.co/sweet-magnolias-serenity-cookies/