Do you ever get the urge to indulge in a perfect cookie and a tall, cold glass of milk? Look no further, I’ve got just the cookie you crave.
Cookies are just about everyone’s favorite treat. Their size makes it easy to bring them anywhere you go, and their versatility makes them a great option for breakfast, a snack or desert.
Although everyone’s definition of the “perfect cookie” is different, I challenge anyone to disagree with my assessment. For all my fellow cookie enthusiasts, these cookies are without contestation the best I have ever had.
Browning the butter takes the complexity of this treat to a whole new level, making them even more delicious and addicting. It is not very hard to do. It is important, however, to watch the butter carefully while you are browning it in the pan. Do not take your eyes off of it, because you may end up with unappetizing, burnt butter. Take the pan away from the flame as soon as you see the butter turning a golden brown, because it will cook a bit more after you remove it from the heat.
The browned butter adds an indescribable warmth to the flavor of the cookie, and is complemented by the delightful texture of the brown sugar crust on the outside. I must also mention, the smell of these cookies baking is enough to make anyone drool.
These cookies are easy to prepare and if you or a loved one have a sweet tooth, you need to add them to your repertoire. The flawless contrast of their chewy inside and crunchy outer layer make them worth every minute of preparation!
This recipe is courtesy of The Perfect Cookie, by America’s Test Kitchen. It will make about 24 perfect cookies that your family and friends will quickly devour.
Ingredients for Brown Sugar Cookies
14 tablespoons unsalted butter
2 cups plus 2 tbsp. unbleached, all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1 3/4 cups packed dark brown sugar, plus 1/4 cup for rolling
1/2 tsp. salt
1 large egg plus 1 egg yolk
1 tbsp. vanilla extract
1/4 cup granulated sugar
Preheat oven to 350ºF. Line 2 baking sheets with parchment paper. Set aside.
Melt 10 tablespoons butter in 10-inch skillet over medium-high heat.
Continue to cook, swirling constantly, until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Transfer browned butter to a large bowl and stir in remaining 4 tablespoons butter until melted; let cool for 15 minutes.
In a medium bowl whisk the flour, baking soda and baking powder together in a bowl.
Whisk 1 3/4 cups brown sugar and salt into cooled browned butter until smooth and no lumps remain, about 30 seconds.
Whisk in egg, egg yolk and vanilla until incorporated, about 30 seconds.
Using a rubber spatula, stir in the flour mixture until just combined, about 1 minute.
Combine remaining 1/4 cup brown sugar and granulated sugar in a shallow dish.
Working with 2 tablespoons dough at a time, roll into balls, then roll in sugar to coat; space dough balls 2 inches apart on prepared sheets.
Bake cookies, 1 sheet at a time, until edges have begun to set but centers are still soft, puffy and cracked (cookies will look raw between cracks and seem undone), 12 to 14 minutes, rotating sheet halfway through baking.
Let cookies cool on the sheet for about 5 minutes and then transfer to wire rack.
Let cookies cool completely before serving.
Store in an airtight container for 3-4 days at room temperature.
It’s that simple!
