- 4oz (1/2 Cup) Browned Butter, that has been chilled and brought to room temperature*
- 100 grams (1/2 Cup) Granulated Sugar
- 125 grams (Heaping 1/2 Cup) Light Brown Sugar
- 1 Large Egg + 1 Large Egg Yolk, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 1/2 Teaspoon Almond Extract
- 188 grams ( 1 1/2 Cups) All-Purpose Flour*
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 8oz See's California Brittle, chopped into small pieces
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer combine butter and sugars. Mix on medium for around 2 minutes, until light and fluffy, make sure to scrape down the sides of the bowl and the bottom of the bowl so everything combines, the color of the mixture will lighten as time goes on mixing.
- Add in the whole egg, vanilla extract, and almond extract making sure to mix until fully combined. Then stir in the additional egg yolk, mixing until no trace of egg yolk remains.
- In a medium-sized bowl whisk together the flour, baking soda, baking powder, and salt. Gently fold in dry ingredients then stir in the chopped California Brittle, do not over-stir!
- I use a large three tablespoon cookie scoop to scoop 9 large cookies. Place cookie balls on a parchment-lined pan covered with plastic wrap or in an air-tight container. Chill the cookie dough at least two hours or up to 48 hours. If you chill the cookie dough for longer than 2 hours let the dough sit out on the counter for 20 minutes before baking.
- Preheat oven to 350F/180C and if using, line your baking sheet with a silpat liner. Place 5 cookies on a half sheet backing tray inches apart onto the prepared baking sheet. Bake the cookies for 9-11 minutes, or until lightly golden brown. Sprinkle sea salt on top and use a large cookie scoop or large mug to circle around the cookies to create a perfectly rounded cookie. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature in an air-tight container.
*For a thicker cookie increase the flour by 1/4 cup of 32 grams.