The other day while I was craving cookies (isn't that everyday?), I thought to myself what would happen if I used brown butter instead of normal butter, and only brown sugar? Well, I gave it a shot and this is how my buerre noisette cookie was born!

Now here is the twist. I wanted something a little salty to add to this cookie. Although I love the nuttiness of the butter, and the warm sweetness of the brown sugar, some contrasting saltiness was a must. So then I channelled my inner Roberto, the man who loves all things savory. Cheez-Its. My fiancé loves Cheez-Its. After one bite of his cookie he says "wow this reminds me of my childhood." And I am happy as a clam! The new house favorite? Abso-freaking-lutely!

Buerre Noisette (aka brown butter) translates to hazelnut butter, which, oddly enough, does not actually contain hazelnuts. The reason that it has this name is because when you're making brown butter, all of the water cooks out, leaving it with both the color and smell of hazelnuts! Your kitchen will have the incredible aroma for days, and that's not something to ever complain about.

This recipe is similar to my chocolate chip cookie recipe, but I discovered that using the brown butter also means using more butter. You will want to make more than you think you'll need seeing as it ends up being less once the water has been cooked out of the butter.

brown butter

Butter--1 pound, or 4 sticks

process

Cut up the butter into tablespoon size chunks and put into a small pot.

Turn the burner on to medium heat.

As the butter begins to melt, start to stir.

The butter will now bubble, keep stirring! You will want to continue to stir until you take it off of the heat. When the butter starts to brown and is about a shade or two lighter than you think you want it, take it off of the stove and pour it into a heat safe container.

You now want to let the butter harden in the fridge before using it for any cookie making!