Ingredients
Caramelized Apples
- 250 grams peeled and finely diced gala apples (about 4-5 small apples)
- 50 grams (¼ cup) dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch of salt
- Lemon juice from one small lemon
Cookies
- 184 grams (13 tablespoons) unsalted butter (European-style preferred), browned to 150 grams (approximately 3/4 cup)
- 100 grams (½ cup) dark brown sugar
- 100 grams (½ cup) granulated sugar
- 2 teaspoons vanilla bean paste or extract
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 250 grams (2 cups) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 5 grams (2 teaspoons) cornstarch
Coating
- 66 grams (1/3 cup) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Caramelize the Apples: Peel and finely dice the apples, then toss them with dark brown sugar, cinnamon, salt, and lemon juice. Cook the mixture over low to medium heat for about 10 minutes until the apples are browned and caramelized. Set aside and chill in the fridge.
- Brown the Butter: Melt the butter in a pot over medium heat. Stir occasionally as it melts and begins to sizzle, crackle, and foam. Continue stirring gently until golden milk solids form and the butter turns golden brown. Remove from heat and pour into another container. Cool in the fridge for 10 minutes.
- Mix Dry Ingredients: Whisk together flour, baking soda, cream of tartar, cinnamon, sea salt, and cornstarch in a bowl. Set aside.
- Combine Wet Ingredients: Whisk the cooled browned butter with dark brown sugar, granulated sugar, and vanilla until smooth. Add egg and egg yolk, whisk until fully incorporated. Fold in the chilled caramelized apples gently until evenly distributed.
- Form the Dough: Add the dry ingredients to the wet ingredients, folding gently until just combined and a dough forms. Cover tightly and chill the dough in the refrigerator for 2–3 hours.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix granulated sugar and ground cinnamon in a small bowl for the coating.
- Shape and Coat Cookies: Using a cookie scoop (about 1.125 oz or 40 grams), scoop dough and roll each ball generously in the cinnamon sugar mixture. Place on the baking sheet spaced 2-3 inches apart.
- Bake: Bake for 12–14 minutes until cookie edges are set and golden brown but tops remain puffy and slightly underdone. They will continue baking on the sheet after removal.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy slightly warm or at room temperature.
Notes
- Use European-style unsalted butter for better browning due to higher fat content.
- Make sure apples are well caramelized but not mushy for the best texture.
- Chilling the dough is essential to prevent spreading and helps develop flavors.
- Cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- If preferred, vanilla bean paste can be substituted with high-quality vanilla extract with negligible flavor difference.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (approx. 40 grams)
- Calories: 190 kcal
- Sugar: 14 grams
- Sodium: 90 mg
- Fat: 9 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 26 grams
- Fiber: 1.2 grams
- Protein: 2 grams
- Cholesterol: 40 mg
