Brown Butter Laminated Cookies with 36 Alternating Layers Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g unsalted butter (225g for brown butter, 125g for lamination)</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 egg yolk, room temperature</li><li class="ingredients-single-item">10ml vanilla extract</li><li class="ingredients-single-item">375g all-purpose flour</li><li class="ingredients-single-item">5g baking soda</li><li class="ingredients-single-item">5g salt, plus extra flaky sea salt for topping</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Ruler</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Bench scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by browning 225g of butter. Place butter in a light-colored saucepan over medium heat and melt completely. Continue cooking, swirling occasionally, as the butter foams and then begins to darken. You'll notice brown specks forming on the bottom of the pan and a nutty aroma developing. When the butter is amber-colored with numerous brown flecks, remove from heat immediately (about 5-7 minutes total). Pour into a heat-proof bowl, making sure to scrape all the flavorful browned bits from the pan. Allow to cool until solid but still soft, about 1 hour in the refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the brown butter cools, prepare your regular butter for lamination. Place 125g of cold butter between two sheets of parchment paper and use a rolling pin to pound it into a 15cm x 15cm square. The butter should be pliable but cool. Refrigerate until needed. This butter block will be folded into the dough to create the delicate layers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, cream the cooled brown butter with both sugars until light and fluffy, about 3-4 minutes. The caramelized milk solids in the brown butter will enhance the cookies with toffee-like flavor notes. Add the eggs, egg yolk, and vanilla extract, beating until fully incorporated and the mixture is smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. The dough will be slightly softer than typical cookie dough due to the lamination process ahead.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Turn the dough onto a lightly floured surface and form into a rough rectangle. Roll it out to approximately 20cm x 30cm. Position your butter square in the center of the dough, rotated 45 degrees (like a diamond on a rectangle). Fold the corners of the dough over the butter, completely sealing it inside. Pinch the seams firmly to prevent butter from escaping during rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Begin the first fold by rolling the dough into a rectangle approximately 15cm x 45cm. Use your bench scraper to help create straight edges. For the first letter fold, mentally divide the rectangle into thirds. Fold the bottom third up over the middle, then the top third down over that (like folding a business letter). Turn the dough 90 degrees so the open ends face you. You've now completed one "turn" which creates 3 layers.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Wrap the dough in plastic wrap and refrigerate for 30 minutes. This resting period allows the gluten to relax and the butter to firm up slightly, making subsequent folds easier. The butter shouldn't be completely hard, but cool enough to stay separated in layers.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from refrigerator and repeat the rolling and folding process two more times (for a total of three letter folds). Each time, roll the dough to 15cm x 45cm, perform a letter fold, turn 90 degrees, then wrap and refrigerate for 30 minutes. After three complete letter folds, you'll have created 3 x 3 x 3 = 27 layers of dough alternating with butter.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the final turn, roll the dough again to 15cm x 45cm. This time, fold both outer edges into the center (like a book), then fold one half over the other (a "book fold"). This creates 4 layers in one fold. After this fourth turn, you now have 27 x 4 = 108 theoretical layers, which will translate to approximately 36 distinct visible layers in the baked cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Wrap the dough tightly and refrigerate for at least 1 hour or overnight. This extended rest is crucial for allowing the butter to re-solidify and the gluten to relax completely, which ensures distinct, flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 190°C and line baking sheets with parchment paper. Remove the dough from the refrigerator and roll out to approximately 5mm thickness. The colder the dough remains, the more distinct your layers will be, so work efficiently.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Using a round cookie cutter (approximately 6-7cm diameter), cut out cookies and transfer to prepared baking sheets, spacing them 5cm apart as they will spread slightly. Gather scraps, stack them with layers facing the same direction (don't ball up or you'll lose the lamination), re-roll once, and cut additional cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Sprinkle each cookie with a few flakes of sea salt, then chill the prepared cookies on their sheets for 15 minutes before baking. This final chill ensures the butter is cold when it hits the oven, creating steam that will separate the layers dramatically.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake for 12-15 minutes, until the edges are golden brown but the centers still look slightly pale. The cookies will continue cooking from residual heat. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. As they cool, you'll notice the distinct layers become more visible.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Store cookies in an airtight container at room temperature for up to 3 days. The unique laminated structure means these cookies actually hold their texture better than traditional cookies, maintaining their delicate crispness longer. For the best experience, enjoy them within 24 hours when the contrast between crisp exterior and delicate interior layers is most pronounced.</li></ol>