Jumboz Brown Butter Cookies

Step 1

Compote:

In a small saucepan, combine blueberries, 1/2 cup granulated sugar, and 2 tbsp of water for topping. Stir until combined and bring to a boil.

Reduce the heat to a simmer until the blueberries soften and create a sauce consistency.

Combine cornstarch and remaining water. Add this into your blueberry mixture and stir until thickened.

Set aside to cool to room temperature.

Step 2

Cookie Dough:

In a medium size saucepan, brown 1 cup of unsalted butter over medium heat. Butter will begin to simmer and foam, turn down heat and allow butter to brown. Let butter cool to room temperature.

Step 3

In a separate bowl, mix together flour, baking powder, salt, cornstarch, and cinnamon.

Step 4

Using a stand mixer, beat the cooled brown butter, light brown sugar, and granulated sugar until light an fluffy.

Step 5

Beat in the egg, egg yolk, and vanilla until well combined.

Step 6

On low setting, add in the dry ingredients. Mix until well combined.

Step 7

Using a spatula, fold in blueberries.

Step 8

Scoop dough into desired cookie portion. Press the back of the spoon into each cookie and add the cooled blueberry compote to the top of each cookie. Refrigerate for two hours.

Step 9

Topping:

In a small mixing bowl, whisk together brown sugar, salt, cinnamon, and flour.

Add in room temperature butter and combine until mixture is a crumble texture.

Step 10

Preheat oven to 350 degrees. Line cookie sheet with parchment paper, place cookies onto baking sheet and sprinkle with crumble topping. Bake cookies for 15 minutes.