Brown Sugar Cookies

Sometimes simple is boring.

Sometimes simple is simply delicious.

Brown Sugar Cookies
((Printable Version))

14 tablespoons unsalted butter, divided
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 3/4 cups dark brown sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla

Rolling sugar:
1/4 cup dark brown sugar
1/4 cup white granulated sugar

Preheat oven to 350 degrees Fahrenheit.

Mix the flour, baking soda, baking powder, and salt together with a whisk and set aside.

Mix the 1/4 cup dark brown sugar and 1/4 cup white granulated sugar together and set aside.  (This will be used for rolling the cookies in before baking.)

In a sauce pan (not non stick) melt 10 tablespoons of butter.  Continue cooking on medium low heat, stirring constantly until the foaming subsides.  Continue stirring until the butter begins to brown and form little dark specks on the bottom of the sauce pan.  If you use a dark non stick pan, you will not see the change in color.  The browning butter can go from brown to burnt very quickly, so be careful.

Remove the brown butter from the stove and pour into a mixing bowl.

Add the remaining 4 tablespoons of cold butter.

Whisk until melted.

Add the 1 3/4 cups dark brown sugar.

Whisk.

Add the egg, egg yolk, and vanilla.

Whisk.

Fold in the dry ingredients.

Roll 1 to 1 1/2 inch balls in the reserved brown/white sugar mixture.

(Cookie scoop = great invention!)

Place on a parchment lined pan- these cookies will spread.

Bake for 8 to 9 minutes.  Remember to under bake your cookies and continue letting them 'bake' on the sheet pan, out of the oven, on a cooling rack.  When the cookies are cool on the sheet pan, transfer to a cooling rack and continue cooling.

Makes about 4 dozen cookies.

(Source: America's Test Kitchen)