LOS ANGELES -- Dear SOS: I was wondering if you would be able to get the recipe for the irresistible brown-butter cookie at the newly opened and darling Bittersweet Treats on Colorado Boulevard in Pasadena, Calif. This cookie is chewy, dense and delicious, and I would very much like to re-create it at home. -- Halah Hassan, Pasadena, Calif.
Dear Halah: Browning butter before adding it will give any dish -- from savory sauces to creamy icings and glazes -- added depth with rich, nutty notes. These cookies are no exception. Crunchy on the outside, soft and sweet on the inside, these cookies are wonderful. But taking the extra step to brown the butter makes them that much better. Make an extra batch, because they'll go quickly.
Bitterweet Treats' Brown-Butter Cookies
Adapted from Bittersweet Treats. Vanilla bean paste can be found at select cooking and baking supply stores, as well as online. Makes 18 to 24 cookies.
10 tablespoons (1 1/4 sticks) butter
1 3/4 cups dark brown sugar
1/2 teaspoon kosher salt
1 egg plus 1 egg yolk
1 tablespoon vanilla bean paste