Cookies with nuts and brown butter

Brown beurre noisette butter is a great way to add a rich nutty flavor to any meal.

Ingredients

• 300 g flour
• 265 g butter
• 1 cup brown sugar, preferably muscovado
• 1/2 cup sugar
• 2 large eggs
• 2.5 tbsp. l. corn starch
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp salt
• 1 tsp soda
• 1.5 cups walnuts
• halves of walnuts for decoration

Directions

1. Chop the walnuts in medium pieces. Melt 25 g butter in a large skillet over medium heat. Add the chopped nuts and cook, stirring occasionally, for 4-5 minutes. Remove from heat and cool.
2. Sift flour, cornstarch, salt, cinnamon, and baking soda into a large bowl; mix well with a whisk.
3. Place the butter in a saucepan and melt over medium heat. Continue to heat the oil, stirring occasionally, until it is dark golden in color and has a slight nutty flavor. Remove the saucepan from heat and transfer the oil to a large bowl. Add all the sugar and vanilla extract and mix well.
4. Add eggs to the butter and sugar one at a time, whisking well until combined.
5. Add flour mixture and stir quickly with a spatula. Then add the toasted nuts to the dough. Cover the bowl and refrigerate for at least 4 hours.
6. Preheat oven to 175 ° C. Line a baking sheet with baking paper.
7. Place the cookies on a baking sheet with a measuring spoon of about 80 g (or an ice cream spoon) at a distance of 5 cm from each other. Press half a nut into the center.
8. Bake the cookies for 8-9 minutes, until light golden brown. The edges of the cookie should be firm and the center should still be soft. Sprinkle a little sugar on the lukewarm cookies if desired. Allow the cookies to cool on a baking sheet for 15 minutes, then carefully transfer to a wire rack and cool completely.