Joy the Baker’s Grapefruit White Chocolate Brown Butter Cookies

Joy the Baker's Grapefruit White Chocolate Brown Butter Cookies

We’ve been fans of Joy the Baker for a long time now. With her endearingly self-critical voice and inventive yet completely attainable recipes, Joy Wilson has gone from a blogger to the author of two cookbooks. All in this tiny, tiny Venice Beach kitchen of hers! Admiration is well deserved for someone who manages to crank out such high-quality recipes in such a small space. “Work with what you’ve got” is a big lesson we’ve learned from Joy.

Now we can’t stop thinking about this recipe of hers: Grapefruit White Chocolate Brown Butter Cookies. What?!? At first it sounds like disparate elements,  but the sweetness of these cookies is balanced in such a lovely way by the tang of the citrus. Plus, you’re getting some Vitamin C! (Right?)

Joy the Baker’s Grapefruit White Chocolate Brown Butter Cookies
  1. 1 cup (16 tablespoons) unsalted butter, softened to room temperature
  2. 1 cup granulated sugar
  3. 1 1/2 tablespoons grapefruit zest
  4. 1/2 cup light brown sugar, packed
  5. 2 teaspoons vanilla extract
  6. 1 large egg
  7. 1 large egg yolk
  8. 2 1/4 cups all-purpose flour
  9. 1 teaspoon salt
  10. 1 teaspoon baking soda
  11. 1 1/2 cups white chocolate chips
  1. Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Allow it to cool for 20 minutes.
  2. In a small bowl, rub together the granulated sugar and grapefruit zest until the sugar is fragrant.
  3. Beat the remaining 8 tablespoons softened butter with the grapefruit granulated sugar for 3 to 5 minutes, until the mixture is very smooth.
  4. Beat in the vanilla extract.
  5. Pour the cooled brown butter into the bowl, along with the brown sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.
  6. Add the egg and egg yolk, and beat for one minute more.
  7. Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.
  8. Use a spatula to fold in the white chocolate chips and pecans and finish incorporating all of the dry flour bits into the dough.
  9. Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at leas t1 hour. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of the oven and preheat your oven to 350°F.
  10. Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2″ between the cookies; they’ll spread as they bake.
  11. Sprinkle the cookies with sea salt, to taste — as much or as little as you like.
  12. Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.
  13. Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.


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