Brown Butter Honey Cookies

Ingredients

2 sticks salted butter

1 cup light brown sugar 

1 cup granulated sugar 

3oz jar of Savanah Bee Company Acacia Honey (available in store or call) or 1/4 cup honey of your choice. 

2 large eggs, at room temperature 

2 teaspoons vanilla extract 

3 1/4 cups all-purpose flour 

1 1/2 teaspoons baking soda 

Flakey sea salt, for topping I use Fleur de Sel (available in store or call)

Directions

Place the butter in a pot over medium heat. Once melted, reduce the heat to low and allow the butter to just barely simmer. Cook until the milk solids that sink are golden brown, about 6 minutes. Set aside to cool until the butter is still liquid, but not hot.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Combine the brown butter, sugars and honey in a stand mixer fitted with the paddle attachment. Beat on low speed until combined and a homogenous mixture is formed, about 2 minutes. (The mixture will look grainy.) Add the eggs one at a time, beating after each addition, until incorporated. Add the vanilla.

Whisk together the flour and baking soda in a small mixing bowl. Add the flour mixture to the sugar mixture and beat just until incorporated, scraping down the sides and bottom of the bowl as needed.

Using a small scooper, scoop 1 1/2-tablespoon mounds onto the prepared baking sheets, being sure to leave distance in between the cookies. Sprinkle with flakey salt.

Bake about 10 to 11 minutes, if you want a softer cookie if you want your cookie to be crunchy bake a couple minutes longer. They are great either way.  Allow the cookies to rest on the baking sheets for 3 minutes. Move to a cooling rack to cool completely.  Recipe By Tricia Yearwood