Brown Sugar Cookies

Every Saturday, my husband and I sit down for a tradition that has lasted almost as long as our 10 year marriage.  We watch America's Test Kitchen.  This is often followed by a run to the grocery store for ingredients in order to make whatever it was they featured for the day.  Unfortunately, yesterday they made bread.  If you have read my previous post, you will realize immediately how my heart was crushed.  So, not one to wallow in bread making self pity, I searched their website for a cookie recipe and was elated to find Brown Sugar Cookies.  These are good.  They are really good.  They taste like a Heath bar.  I want to dip them in rich dark chocolate and put them in a sundae.

I did make one slight change to the recipe.  I added a teaspoon of maple syrup.  I just couldn't help myself.  I tasted the browned butter (which made me want to tell my husband I found a new love in life), and it just happened.  I'm sure that these cookies are incredible without it, but it will forever be an ingredient of this cookie in my world.

Brown Sugar Cookies
Recipe from America's Test Kitchen

Makes 2 Dozen Cookies

The most efficient way to bake these cookies is to portion and bake half of the dough. While the first batch is in the oven, the remaining dough can be prepared for baking. Avoid using a nonstick skillet to brown the butter. The dark color of the nonstick coating makes it difficult to gauge when the butter is sufficiently browned. Use fresh brown sugar, as older (read: harder and drier) brown sugar will make the cookies too dry.

INGREDIENTS

• 14tablespoons unsalted butter (1 3/4 sticks)
• 1/4cup granulated sugar (about 1 3/4 ounces)
• 2cups packed dark brown sugar (14 ounces)
• 2cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
• 1/2teaspoon baking soda
• 1/4teaspoon baking powder
• 1/2teaspoon table salt
• 1large egg
• 1large egg yolk
• 1tablespoon vanilla extract
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INSTRUCTIONS

• 1. 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.
• 2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
• 3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of 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 rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
• 4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)
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• 5. 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.
• 6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.