Rye Brown Butter Cookies

Rye Brown Butter Cookies

We love these Rye Brown Butter Cookies by baker Kathryn Phelan. Malted rye can be ordered online, found at natural food grocery stores or brew supply stores.You may substitute brown sugar in equal weight. Flaked rye are like flaked oats, and can be found at natural food grocery stores. You may substitute flaked oats in equal weight.

Ingredients

300 grams unsalted butter (for brown butter)
225 grams butter, browned and melted (for cookie dough)
225 grams white sugar
75 grams malted rye powder*
40 grams egg yolks (approximately 2 yolks from large-size eggs)
75 grams sourdough discard
250 grams Milestone Mill rye flour
1 teaspoon baking soda
1 teaspoon kosher salt
250 grams flaked rye

Instructions

To make the brown butter:

1. Melt butter in a wide-bottomed pot over a medium-low flame. Stir regularly while continuing to heat.The butter will begin to foam while the milk solids settle to the bottom of the pan and begin to take on toasty, nutty flavors as well as changing color:darker golden hues turning eventually to light brown.
2. Remove from the heat at thispoint and set aside to cool.
3. You may transfer to a container to store in the fridge if you wish.When ready to bake, heat browned butter to a melting point.

To make the cookie dough:

1. In the bowl of a stand mixer fitted with a paddle attachment, combine together the melted browned butter, sugar and malted rye powder.
2. Add in the egg yolks and sourdough discard, stirring to combine.
3. Fold in the flour, baking soda and salt until all flour has been absorbed, then add in the flaked rye.

4. Transfer dough to a storage container, or flatten into a disc and wrap in parchmentpaper to store overnight in the fridge.

5. When rested, remove and portion into 75 gram sections, forming into balls by hand.

6. If making a larger batch, store extra cookie dough balls in a sealed container in the freezer for up to 6 months.

7. Preheat oven to 350°F

8. Set cookie dough on parchment-lined sheet trays leaving 2″ space.

9. Bake for 14minutes, rotating trays at the halfway time.

10. Cool on sheet trays for a few minutes until sturdy enough to transfer to a wire rack.