It has been a long time since I’ve posted. I hope everyone had a good Halloween and ate at least one Butterfinger for me. It’s already halfway through November and I can’t really believe it! I barely had time to bake a loaf of pumpkin bread and it seems like Fall is quickly becoming Winter.
It’s so strange that it’s been almost a year since I started blogging, but I still haven’t gotten into a routine of consistent posting. It is way harder than I thought it would be. Life happens and it totally gets in the way of my blogging. Nevertheless, I am back this November with an amazing cookie recipe: Chewy Brown Sugar Cookies.
I have been scouring the internet for good cookie recipes lately. With December approaching, it is time to start experimenting with treats for this year’s gift baskets. I always like to to try to give my friends & and family a little box of Christmas goodies. A gift like that is especially meaningful here in China, since baking one batch of cookies takes upwards of four hours (thank you, toaster oven).
I have seen a recipe for “brown sugar cookies” circulating on Pinterest lately, and when I actually saw the recipe I knew they had to be made. I mean, brown sugar + brown butter is a match made in heaven. Brown butter is so rich and caramely (not a word, I know), I absolutely love including it in recipes whenever I can.
Resist the urge to eat all of the dough before you bake the cookies. It smells amazing (an tastes pretty good too, yes I snagged a bite).
These cookies are amazing. The flavor is out of this world and they have that perfect “crunchy on the outside, chewy on the inside” cookie texture that is oh-so-elusive. This recipe yields about 28 cookies, depending on how large you make them. I tried to make them as uniform as possible but I still managed to get at least on giant and one munchkin cookie.
Ingredients (Recipe adapted from Joanne Eats Well With Others):
- 14 T (almost 2 sticks) of unsalted butter
- 1 3/4 cup brown sugar
- 2 1/4 cup AP flour
- 1/2 t baking soda
- 1/4 t baking powder
- 3/4 t salt
- 1 T vanilla extract
- 1 L egg + 1 egg yolk
- 1/4 cup brown sugar
- 1/4 cup white sugar
- First, brown your butter. For those of you who aren’t familiar with the process, there a great post on Ambitious Kitchen on exactly how to do that. Basically you just constantly stir the butter over med-low heat until it turns an amber brown color and has a nutty smell. Set aside in a small bowl to cool.
- While the butter cools, in a separate bowl whisk together the flour, baking soda, baking powder and salt.
- When the butter is cool (15 minutes or so), pour into a bowl with the 1 3/4 cup of brown sugar and stir until well combined (can be easily done by hand or in a stand mixer)
- Add egg, egg yolk & vanilla extract and continue to mix until well blended (almost resembles a thick caramel at this point)
- Mix in the dry ingredients in two batches until just combined, should be a thick and sturdy dough.
- In a small bowl, whisk together the remaining 1/4 cup of brown and white sugar. Scoop the dough by the tablespoon, roll into a ball, and roll in the sugar mixture.
- Bake in an oven preheated to 350F (175C) for 10 minutes until just set around the edges.
- Cool on the baking sheet for 2-3 minutes before moving a cooling rack.
- Pig out.
I know I should be a good friend and share the love, but look at these things! I swear I am going to eat the whole batch before work on Monday morning.