Monday, April 23, 2012

Brown Sugar Cookies

Given a choice of cookie--chocolate chip, oatmeal, peanut butter, and so on--I'll always choose a sugar cookie last. I like them just fine, but there are just so many better cookies out there. But I might have fallen a little in love with these brown sugar cookies. Made with browned butter and brown sugar, these cookies have a deeper, richer taste than traditional sugar cookies. The browned butter gives it a nutty flavor while the brown sugar gives it complexity. Eric, who loves sugar cookies (especially with frosting) might just favor the brown sugar version too.

I have never had cookies come out of the oven looking more perfect and pretty than these.
14 tablespoons unsalted butter, divided
1/4 cup granulated sugar
2 cups packed brown sugar, divided
2 cups all-purpose flour plus 2 tablespoons
1/2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

Position the oven rack in the middle of the oven and heat to 350 degrees. Line two cookie sheets with foil.

In a skillet, melt 10 tablespoons of butter over medium-high heat. Once melted, continue to cook, stirring constantly, until butter turns a dark golden brown and gives off a nutty aroma, about 2 or 3 minutes. Pour the browned butter into a large, heat-proof bowl. Stir in the remaining 4 tablespoon of butter. Allow butter to cool for approximately 15 minutes.

In a shallow dish, combine the granulated sugar and 1/4 cup packed brown sugar by rubbing the two between your fingers until well combined. Set aside.

In a medium bowl, combine the flour, baking soda, and baking powder. Set aside.

Add remaining 1 3/4 cups brown sugar and salt to the butter. Mix on medium-low speed until there are no sugar lumps left. Add egg, yolk, and vanilla, and mix again on medium-low speed until well combined. Pour in the flour mixture and mix until filly incorporated.

Roll a heaping tablespoon of dough into a ball, roll the ball in the sugar mixture and place on the prepared baking sheet, spacing the balls approximately 2 inches apart.

Bake one cookie sheet at time for 10 to 12 minutes or until the cookies are browned and puffy, the edges have set, and the centers still look soft. Rotate the baking sheet halfway through the baking process.

Transfer the cookies to a wire rack and allow the cookies to cool.

This recipes comes from Cook's Illustrated.



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