How to make the perfect Pine Canyon Cookies

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I tend to be picky when it comes to cookies. They are often too crunchy for my taste, so I usually steer clear of them in favor of other flavors like brownies or cupcakes.

But I just couldn’t resist the tempting plate of cookies that greeted my late September arrival at Pine Canyona luxury master-planned community and private clubhouse located just minutes outside of downtown Flagstaff Arizona. There were several varieties to choose from, expertly arranged. So, on a whim, I decided to get a sample. WOW. It was perfect, with a slight crunch, heavy chew and a great chocolate ratio.

As someone who has failed my fair share of cookie batches while baking with my kids, I was intrigued. How exactly did the chefs at Pine Canyon achieve this exemplary result? Luckily for me (and you!), they’ve graciously shared the keys.

According to Pine Canyon’s pastry chef, Sierra Proctor, the club’s cookies are a signature offering that have been served since the club opened more than two decades ago.

“After a round of golf or a midday workout, members have come to expect this sweet little comfort that feels like home,” she said.

And what exactly sets cookies apart? According to Proctor, it is both an ingredient and a preparation method.

“What makes the cookies special is twofold,” she said. “The use of brown butter, which adds a deep, nutty flavor, and the technique of chilling the dough overnight, which keeps the cookies thick and chewy.”

Making brown butter is a simple process:

First, Proctor said, melt the butter slowly in a light-colored skillet. Watch for foam to form and the milk to turn golden brown. (As a bonus, your kitchen will be filled with a rich, nutty aroma.)

Next, pour all the butter, including the browned bits, into a bowl to cool. At that point, you can combine it with the rest of the cookie ingredients. Check out the full Pine Canyon Cookie recipe below.

Pine Canyon’s signature brown butter cookies

The ingredients

-6 oz butter, browned, cooled and softened
-4 oz granulated sugar
-4 oz brown sugar
-1 whole egg + 1 egg yolk, room temperature
-0.5 spoons of vanilla bean paste
-8.5 oz of bread flour
-0.5 spoons of salt
-0.5 teaspoon of baking soda
-8 oz toppings of choice (chocolate chips, nuts, etc.)

Directions:

Cream together the brown butter and sugars until light and fluffy.

Add the eggs one at a time, then add the vanilla.

In a separate bowl, combine the flour, baking soda and salt.

Gradually add dry ingredients to the butter mixture.

Fold in chocolate or other mix-ins by hand.

Roll the dough into balls and place them on a parchment-lined baking sheet, spacing them 4 inches apart.

Chill overnight.

Bake at 325°F for 5 minutes, then rotate the pan and bake for another 5 minutes, until golden brown with crisp edges and a pale center.