Brown Sugar

One thing I love to incorporate into baked goods is brown sugar. I’m not sure why but it may be the molasses that’s in the brown sugar that makes it so good! And these cookies are proof of that.
These cookies are crunchy like on the edges and chewy in the center. And then there’s my favorite part, the brown sugar topping. Yum! Let’s just say that I’m super happy I found this recipe by Joanne. 
These cookies are like crack to me. I made a double batch about a year ago and froze the dough. At one point I really wanted something sweet so just eating this cookie dough was delicious. It’d be even better if you made homemade ice cream and add in some of this cookie dough chunks! You really can’t go wrong with these cookies. And I highly suggest that you make them and once you do this recipe will become one of your favorites!

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Brown Sugar Cookies (via from Eats Well With Others)
Makes about 3 dozen cookies
14 tbsp butter, unsalted
1 3/4 cup brown sugar
2 1/4 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
3/4 tsp salt
1 egg
1 egg yolk
1 1/2 tbsp vanilla

1/4 cup sugar
1/4 cup brown sugar

Preheat oven to 350 and line two baking sheets with parchment paper.
Melt the butter in a skillet over medium heat. Allow to simmer until it starts to turn an amber color and smell nutty and fragrant. Remove from the heat to a separate bowl. Allow to cool for 15 minutes.
In the bowl of a stand mixer fitted with a paddle attachment, combine the browned butter and brown sugar until well-blended.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Add the egg and egg yolk to the butter/sugar mixture one at a time, scraping down the sides after each addition. Mix in the vanilla.
Mix the flour mix into the cookie dough, stirring until just combined.
In a small bowl, combine the sugar and brown sugar.
Scoop the cookie dough into balls using a 1½ tbsp cookie scoop (or just scoop it into rounded tbsps). Roll in the sugar mix and place on the prepared baking sheet. Repeat with remaining cookie dough, leaving 2 inches between each dough ball on the baking sheet.
Bake for 10-12 minutes or until starting to set around the edges. Allow to cool before serving.

NOTE: When rolling the cookies I use a cookie scoop and then split each scoop in half.
NOTE: When it comes to the topping I double the amount, roll each cookie ball in the topping and then flatten it on the cookie sheet and then sprinkle some more of the topping on top generously. 
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