I adore simple slice and bake cookies. They are the perfect companion to an afternoon or evening cup of coffee. Although I must say, I'm getting to the age that I just can't have caffeine past 5:00 or 6:00 in the evening if I want to sleep that night. I used to never understand why my grandmother, Norma Jean, would serve decaf coffee after a family dinner. But now I totally get it. Coffee tastes great with dessert, but I still want to sleep later that night. :)
Or maybe this has nothing to do with age. I don't really know. I just used to be able to drink coffee anytime of day and it didn't really affect me, but that has changed in the last year or so. Anyway, let's focus on the cookies for a second. :)
1/2 cup brown butter (4 ounces)
1 cup sugar
1/2 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons water
Cream together the (softened) brown butter and sugar. I'm using some brown butter I saved from making brown butter popsicles. You can use regular butter if you like, but I highly recommend at least trying brown butter once, as I think you'll be amazed at the flavor difference (it's a little more sweet and nutty). Stir in the egg and vanilla extract.
In another bowl, combine the flour, baking soda, and salt. Stir this in with the butter mixture. If your batter seems too crumbly, add a tablespoon or two of water until a firm dough ball forms. I needed the full 2 tablespoons of water, so likely you will too.
Roll the dough into a long cylinder. Wrap tightly in plastic wrap and freeze for at least 2 hours or overnight. You can also leave this in the freezer, if it's well wrapped, for weeks and weeks and have it ready in case you have impromptu guests over or something. Always impressive to have homemade cookie dough ready in a snap.
When you're ready, slice the dough as thin as you can. It doesn't have to be perfect, trust me (see above). Place on a baking sheet lined with parchment paper or a baking mat. Bake at 325°F for 10-12 minutes.
Credits // Author and Photography: Emma Chapman. Photos edited with Stella of the Signature Collection.