Brown Sugar Cookies

"These are a great sugar cookie with a great twist! Soft and chewy and sweet, these cookies have a great crackly finish and a gooey center--you won't be able to keep your hands out of the cookie jar!"
 
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photo by KlynnPadilla photo by KlynnPadilla
photo by KlynnPadilla
Ready In:
1hr
Ingredients:
11
Yields:
48 cookies
Serves:
48

ingredients

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directions

  • Heat a nonstick skillet over medium high heat. Add 10 tablespoons butter and melt. Continue to cook, stirring constantly with a spatula till butter browns, about 4 minutes. Watch carefully so butter does not burn.
  • Remove skillet from heat and transfer browned butter to medium mixing bowl. Add remaining 4 tablespoons butter and stir to melt; let sit for 15 minutes to cool.
  • Preheat oven to 350°F and place rack in the middle. Line two large baking sheets with parchment paper.
  • In a shallow dish, combine granulated sugar and 1/4 cup packed brown sugar; set aside.
  • Whisk together flour, baking soda, and baking powder; set aside.
  • Add remaining 1-3/4 cups packed brown sugar and salt to bowl with cooled butter; mix well (till no lumps remain). Add egg, egg yolk, and vanilla and mix till fully incorporated.
  • Add flour mixture and mix till just combined, about a minute.
  • Form dough into balls, about 3/4 inch in diameter (about 1 tablespoon each). Roll balls in reserved sugar mixture, coating well. Place on prepared baking sheets about 2 inches apart (they will spread a bit when baked).
  • Bake one sheet at a time, till cookies are browned and still puffy and edges have just begun to set, about 12 minutes. Cookies will look underbaked. Do not overbake.
  • Remove cookies from oven and cool on baking sheet for 5 minutes, then transfer to wire rack and cool to room temperature.

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Reviews

  1. These cookies are amazing! The rich, nutty flavor of the browned butter really shines through, and the texture's just right. Made for PAC Spring 08.
     
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RECIPE SUBMITTED BY

<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br />Hubby and I are currently living in St. Paul, MN in a great little neighborhood with tons of independent businesses. We have restaurants, natural foods coops (yes, plural!!), libraries, neighborhood movie theaters, everything is easy walking or biking distance--we love it! We enjoy biking a lot, too, and the Twin Cities have a fantastic network of bike trails, tons of things to do and see?we?ve found the perfect location! We currently live in an apartment, so our gardening attempts are limited to 3 large pots of herbs (one is all basil, the others are a mix of rosemary, tarragon, thai basil, mint, curry plant, sage, thyme, and oregano). We're saving for a house, so eventually we'll have a yard to plant more veggies in, but for now the herb pots do pretty well! <br /> <br />I enjoy cooking in my spare time (well, and my not-so-spare time, too...my hubby, who also loves to cook, accuses me of planning way-too-elaborate weeknight meals, but he never complains once he starts eating...no matter how late it is!) We are pretty adamant about eating healthy and sustainable foods. I try to make a point to source the majority of my ingredients as locally as possible, and I'm very lucky to have the wonderful St. Paul farmer's market available year round (though in the winter my choices are limited to fresh eggs, organic/free-range meat of all sorts, cheese, honey, baked goods...limited, right?...poor me!...in the summer the market is bursting with all that plus all manner of vegetables, and I've never met a vegetable there I didn't like). I also eat a good deal of wild game meat (elk, deer, antelope) because my family (who still live in MT) ship a box of hunting season bounty to us every winter. What doesn't come from the farmers market or the wild game express comes from my local natural foods co-op (St. Paul's Mississippi Market), which has a plethora of local products to choose from as well! <br /> <br />I try to eat as healthfully as possible, so if I make your recipe, I may alter it to fit my preferred diet (i.e. I'll cut down on fat, add veggies, change cuts of meat, cut down on cheese and certain condiments like mayo, etc.). I will still rate the recipe unless I pretty much don't follow it at all, in which case I'll just leave a comment with what I did--I always like to see what others have done with recipes, but I don't think it's fair to grade the recipe if I didn't actually follow it! I won?t generally make a recipe if it calls for ingredients I don?t like (and can?t sub out for something I do like), so most of my ratings are pretty high for that reason. I?ve never really understood people who try a recipe and then give it a very low rating only because they don?t like the ingredients called for. Anyhow. <br /> <br />My rating system for recipes is pretty simple. I won?t give a star rating to a recipe if I don?t follow it fairly closely. If I do give your recipe a star rating, this is what it means: <br />5 stars = fantastic flavor or unique (and tasty) &amp; the recipe worked as written?would definitely make it again <br />4 stars = good flavor &amp;/or the recipe needed only some minor changes to work?would likely make again <br />3 stars = the recipe needed a fair bit of alteration to be edible?might try it again, but would make some major changes <br />2 stars = good idea in theory, bad recipe in practice?would only try it again (with massive changes) if I?m feeling ambitious/creative <br />1 star = inedible?would not be trying it again</p>
 
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