Tonight you are making the most of break-and-bake dough: brown the butter, toast it over the cookies as they bake, and finish them with flakes of sea salt to cut the sweetness. Ten minutes of work, and you have warm cookies for dessert.

Serves 2. 25 minutes, 10 at the stove.

About 390 calories a serving, 3 g protein, 34 g carbohydrate, 27 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Slice the roll of dough into eight rounds and place them two inches apart on a sheet lined with parchment paper.
2. Melt 3 tablespoons of butter in a small pan over medium heat, swirling it often until the solids turn golden and it smells nutty, about five minutes. Pour the warm brown butter into a small bowl and let it cool for two minutes.5 min
3. Bake the cookies until their edges are set but the centers still look slightly underdone, about 12 to 14 minutes.13 min
4. Remove the sheet from the oven and immediately drizzle the warm brown butter over the cookies. Sprinkle lightly with sea salt flakes while they are still hot. Let them cool on the sheet for five minutes, then transfer them to a plate to cool further.

Note Swap butter for the vegetable oil in the dough if you prefer. The cookies keep in an airtight container for three days. Serve warm with cold milk or coffee, or crumble them over ice cream to stretch them.