Tuesday, August 10, 2010

brown sugar cookies & a new food blog

Can I tell you three words that will change the way you think about sweets? Okay: brown sugar cookies. YUM.

I am a longtime lover of sugar cookies. I am also a longtime lover of brown sugar. I have been known to sneak a bite every now and then when baking. (One-fourth of a cup in the bowl...and a spoonful for me.) Sometime in the few weeks before the bar exam, in a stress-induced frenzy, I had a random thought: is there a way to combine my love of sugar cookies and brown sugar?! Yes -- brown sugar cookies! 

So, after the bar, I googled. I settled on this recipe from a blog called Nosh With Me, which I instantly fell in love with. How did I not know this baking blog existed before now? Go check it out -- her recipes look so great!

This recipe appears to be originally from Cook's Illustrated. I get that magazine, so how I missed the recipe I will never know. I'm glad I found it, though. It's goooood.

Without further ado:

Brown Sugar Cookies
14 Tbsp unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces)
2 cups plus 2 tablespoons all-purpose flour (about 10 1/2 ounces)
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp table salt
1 large egg
1 large egg yolk
1 Tbsp vanilla extract
Heat 10 tablespoons of the butter in a pan over medium-high heat until melted. Continue to cook the butter until it is browned a dark golden color and smells nutty, about 1 to 3 minutes. Transfer the browned butter to a bowl and stir the rest of the butter into the hot butter until it melts. Set aside & let rest for 15 min.
Meanwhile, preheat oven to 350. In a baking dish (I used a pie plate), mix granulated sugar and 1/4 cup of the brown sugar until combined well; set aside.
Mix flour, baking soda, and baking powder in a bowl & set aside. To the cooled butter, add 1 ¾ cup brown sugar and mix until there are no lumps. Add egg, yolk, and vanilla to butter mixture and mix well, then add flour and mix until just combined. (Note: I mixed entirely by hand with no problems. I wouldn't use a mixer for this recipe!)
Roll dough into balls about 1-1/2 inches in diameter, and roll balls in brown sugar and white sugar mixture. If you have a cookie scoop, use it! Place balls about 2 inches apart on parchment lined baking sheets.
Bake sheets one at a time until cookies are puffy and lightly browned, about 12- 14 minutes. I have a darker cookie sheet and a lighter cookie sheet. I baked for 13 minutes on the lighter sheet and 12 minutes on the darker sheet.  DO NOT OVERBAKE! The cookies will crack, and dough peeking through the cracks will look raw. Don't be alarmed. After a few minutes of cooling, this will turn into yummy, chewy goodness.
These cookies are best when still warm served with a glass of milk. Try them out! You won't be disappointed.

1 comment:

  1. As Leah's official local taste-tester, I must alert everyone that if she makes these for you, DO NOT eat them, as they are poison. Instead, send them directly to my address C/O Angie, and I will dispose of them properly, in my belly. They were absolutely delish!