Difference between revisions of "Brown Sugar Cookies"
(Created page with " * 14 tablespoons unsalted butter * 1 3/4 cups dark brown sugar (+¼ cup for rolling) * ½ teaspoon salt * 1 egg + 1 egg yolk * 1 tablespoon vanilla * 2 cups flour * ½ teaspo...") |
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| Line 1: | Line 1: | ||
* 14 tablespoons unsalted butter | * 14 tablespoons unsalted butter | ||
| − | * 1 3/4 cups dark brown sugar (+¼ cup for rolling) | + | * 1 3/4 cups (or 12.5oz) dark brown sugar (+¼ cup for rolling) |
* ½ teaspoon salt | * ½ teaspoon salt | ||
* 1 egg + 1 egg yolk | * 1 egg + 1 egg yolk | ||
* 1 tablespoon vanilla | * 1 tablespoon vanilla | ||
| − | * 2 cups flour | + | * 2 cups (or 10.5 oz) flour |
* ½ teaspoon baking soda | * ½ teaspoon baking soda | ||
* ¼ teaspoon baking powder | * ¼ teaspoon baking powder | ||
| Line 20: | Line 20: | ||
Mix the remaining brown and white sugar in a small bowl. Divide the dough into approximately 1 inch balls (the goal is to have 24 cookies), roll the balls in the bowl of sugar to coat, and put on a cookie sheet covered with parchment paper. You should fit 12 cookies on a sheet. | Mix the remaining brown and white sugar in a small bowl. Divide the dough into approximately 1 inch balls (the goal is to have 24 cookies), roll the balls in the bowl of sugar to coat, and put on a cookie sheet covered with parchment paper. You should fit 12 cookies on a sheet. | ||
| − | Bake until the edges are just slightly set, around 12 minutes. It is very important not to overbake these cookies - the center should still be very puffy when you pull them out of the over. Cool on the baking sheet for 5 minutes, then to room temperature on a wire rack. | + | Bake until the edges are just slightly set, around 10 minutes (it will usually take about 12 minutes but it's best to check at 10). It is very important not to overbake these cookies - the center should still be very puffy when you pull them out of the over. Cool on the baking sheet for 5 minutes, then to room temperature on a wire rack. |
[[Category:Desserts]] | [[Category:Desserts]] | ||
Revision as of 07:05, 10 March 2019
- 14 tablespoons unsalted butter
- 1 3/4 cups (or 12.5oz) dark brown sugar (+¼ cup for rolling)
- ½ teaspoon salt
- 1 egg + 1 egg yolk
- 1 tablespoon vanilla
- 2 cups (or 10.5 oz) flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ cup sugar
Preheat the oven to 350.
Brown 10 tablespoons of the butter over medium-high heat - it should turn brown and smell somewhat nutty. Cut the remaining 4 tablespoons of butter into a few pieces, and put it in a large bowl with the browned butter to melt.
Once the butter has melted and cooled a bit, add the 1 3/4 cups brown sugar and the salt and mix thoroughly with a spoon or spatula. Add the egg, egg yolk, and vanilla, and mix again.
In a separate bowl, mix the flour, baking soda, and baking powder. Add this mixture to the other bowl and mix until no dry spots remain.
Mix the remaining brown and white sugar in a small bowl. Divide the dough into approximately 1 inch balls (the goal is to have 24 cookies), roll the balls in the bowl of sugar to coat, and put on a cookie sheet covered with parchment paper. You should fit 12 cookies on a sheet.
Bake until the edges are just slightly set, around 10 minutes (it will usually take about 12 minutes but it's best to check at 10). It is very important not to overbake these cookies - the center should still be very puffy when you pull them out of the over. Cool on the baking sheet for 5 minutes, then to room temperature on a wire rack.
