Brown Sugar Cookies
adapted from Cook's Illustrated Cookbook
makes 24 cookies
- 10 tablespoons + 4 tablespoons butter
- 2 cups packed brown sugar, divided
- 2 Tbsp granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 large egg + 1 large yolk
- 1 Tbsp vanilla extract
- Melt 10 tbsp butter in a skillet over medium heat and stir constantly until the butter is golden brown, about 2 minutes. [using a lighter colored skillet, aka not a non-stick skillet, will make it easier to tell when the butter is brown.]
- Transfer butter to a large bowl and add remaining butter. Stir until the butter is completely melted and set aside.
- Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. In a pie plate [any shallow dish will work] stir together 1/4 cup of the brown sugar, and the granulated sugar and set aside.
- Mix together flour, baking soda, and baking powder together in a separate bowl and set aside.
- Add remaining brown sugar and salt to the bowl with the cooled butter, and mix until smooth. Add egg, yolk, and vanilla and mix until fully incorporated. Add the flour mixture and stir until the dough is just combined - don't over mix.
- Roll dough into balls and roll the balls into the brown sugar/white sugar mixture. Place on baking sheets about 2 inches apart [the cookies will spread quite a bit during baking].
- Bake for 11-13 minutes until edges are browned but centers are still looking soft. [It's better to underbake these than overbake them, so don't worry if the centers are still looking raw.]
- Let cookies cool on baking sheet for about five minutes and then move them to a cooling rack.
|only managed to snap a photo of the dough when it was half gone!|