Friday, April 24, 2015

Easy Soft and Chewy Brown Sugar Cookies

From the kitchen of One Perfect Bite...I think you'll like these chewy cookies. I made them because I had committed a batch of cookies to a bake sale, and while I wanted something good, I didn't want to spend hours in the kitchen making them. I've had great luck with the recipes that I've retrieved from Serious Eats and this is one of their recipes. This is a basic sugar cookie that is made with melted butter and brown sugar. While the brown sugar influences the color of the cookies and gives them a caramel taste, the melted butter makes the cookies less cake-like and more dense than the creamed version of the cookie. Because it is made with melted butter the dough can be used immediately without chilling. No special equipment, save fora bowl and wooden spoon, is required to make the cookies, so they are great to have in your roster if you have occasion to work in a sub par kitchen. If you need a small batch of cookies in a hurry, you might want to give this recipe a try. Here is how these cookies are made.

Chewy Brown Sugar Cookies...from the kitchen of One Perfect Bite courtesy of Serious Eats

14 tablespoons (7 ounces) unsalted butter, melted
1-3/4 cup (12-1/4 ounces) packed light brown sugar, divided
3/4 teaspoon salt
1 large egg
2 teaspoons vanilla extract
2 cups (10 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

1) Adjust two oven racks to upper and lower middle positions and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2) Stir butter, 1-1/2 cups brown sugar, and salt in a large bowl until combined. Stir in egg and vanilla until combined. Add flour, baking powder, and baking soda to bowl and stir until combined.
3) Scoop 1/4 cup sized balls of dough onto baking sheets (7 to 8 per pan). Add remaining 1/4 cup brown sugar to now empty (unwashed) bowl. Roll each dough ball into sugar, return to pan, and press to about 1 inch thick.
4) Bake until tops have puffed and cracked, and edges are golden, 9 to 11 minutes, rotating pans from top to bottom and front to back halfway through baking. Let cool on pans for 5 minutes, then transfer to wire rack to cool. Yield: 14 to 16 cookies.

Follow Me on Pinterest                    

                                                    Older Posts

                One Year Ago Today:                                                   Two Years Ago Today:
          German Chocolate Brownies                                              Wine Glazed Carrot Coins

                Three Years Ago Today:                                                 Four Years Ago Today:
                    Peanut Butter Bars                                                         Venetian Rice and Peas


hobby baker said...

Love the idea of a brown sugar cookie. And fast and easy. And bake right away! I have a reunion coming up and this will be a great addition to my growing freezer stash. If I can get them to the freezer! ;)

David said...

Mary, My wife and I both love sugar cookies but we've never made brown sugar cookies! Where have we been to have missed this idea?! Take Care, Big Daddy Dave

Related Posts with Thumbnails