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Brown Sugar Cookies

February 18, 2007 by Mary Ellen Leave a Comment

Brown Sugar Cookies are crisp on the outside and chewy in the middle.

Brown sugar cookie recipe

This recipe comes from Cook’s Illustrated magazine this month and I just had to try it. I was not disapointed, they are crisp on the outside and chewy in the middle. Delicious!!!

Brown Sugar Cookies are crisp on the outside and chewy in the middle.

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Brown Sugar Cookies
Author: Mary Ellen
Prep time:  15 mins
Cook time:  12 mins
Total time:  27 mins
Serves: 2 dozen
 
Brown Sugar Cookies are crisp on the outside and chewy in the middle.
Ingredients
  • 14 tablespoons unsalted butter (1 3/4 sticks)
  • 1/4 cup granulated sugar (about 1 3/4 ounces)
  • 2 cups packed dark brown sugar (14 ounces) - Use fresh brown sugar, as older (read: harder and drier) brown sugar will make the cookies too dry
  • 2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
Instructions
  1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.
  2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
  3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
  4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)
  5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.
  6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
3.4.3177

 

Mary Ellen

Filed Under: Cookies, Desserts

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