These cookies are magical. Simply wonderful. I had never had a Brown Sugar Cookie before this. I have made many, many cookies in this past, lots of which include brown sugar, but none which made it the star. This recipe takes all that is great about brown sugar and highlights it in its’ own cookie. And can I just say again- what a magical cookie it is…
The best way I can describe this cookie is by calling it a cross between a chewy sugar cookie and a chewy chocolate chip cookie. See how I emphasized the word chewy there. That’s because they truly are. They are rolled in sugar and bake up with a great crisp, chewy exterior texture (just like chewy sugar cookies). And the inside has that gooey, chewy, caramelly flavor reminiscent of a chocolate chip cookie (one without chips as you can see). So if you’re a fan of both sugar cookies AND chocolate chip cookies, but you’re looking for something different to try, you should really give these guys a go. I promise- you won’t be disappointed.
Side note- I made these cookies as part of a pair for the November Bakers Challenge. We were challenged to make two cookie recipes (one of our choosing and one-off a given list). This was my personal choice. I thought it would be great to compare and contrast it to a very similar recipe that was on the list- Brown Butter Shortbread. Each recipe uses brown butter and brown sugar as its’ only sweetener, however, they end up with completely different textures, while keeping with the same flavor profile. Each was so nutty, caramelly, and delicious, but I have to say…. these were by far superior.
Brown Sugar Cookies
Serves: 24
Ingredients:
- 14 tablespoon Unsalted Butter
- ¼ cup Granulated Sugar
- 2 cup Brown Sugar, packed
- 2 cup Unbleached Flour plus 2 Tablespoons
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 large Egg
- 1 large Egg Yolk
- 1 tablespoon Vanilla Extract
Directions:
Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.
Meanwhile, adjust oven rack to middle position and heat oven to 350°F. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In a shallow baking dish or pie plate, mix granulated sugar and ¼ cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in a medium bowl; set aside.
Add remaining 1¾ cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape downsides of the bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined about 1 minute. Give dough final stir with a rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1½ inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on a prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet.
Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.
Cool cookies on baking sheet for 5 minutes; using a wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Notes:
Do NOT use dried, hard brown sugar- it will not produce the best cookies. Be sure the brown sugar is fresh.
