Chewy Brown Sugar Cookies
Sep15

Chewy Brown Sugar Cookies

This is the ultimate, chewy sugar cookie—and you don’t even need a mixer! The browned butter and brown sugar gives them a rich, toffee taste, and a delightful chew that kids and grown ups alike will LOVE. And they’re super easy and fun to make. What you will need. Weighing ingredients is more accurate and makes for easy cleanup. Melting the butter makes for a chewier cookie than the usual creaming method. The only tricky part is getting the brown butter just right. I bust out my fancy All-Clad saucier pan, but you can use a 10-inch skillet. Don’t use non-stick because the dark finish makes it hard to judge the color of the butter. Swirl the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. There’s a fine line between brown enough and burned, so don’t take your eye off it for a second!   Transfer to a large heatproof bowl. Carefully add remaining butter so it doesn’t splatter and stir until completely melted.   Mix brown sugar and salt into cooled butter with a wooden spoon, squishing any remaining sugar lumps with the back of your spoon. Add egg and yolk and vanilla and mix until fully incorporated.   Add flour mixture and mix until just combined. Use a medium cookie scoop (1 1/2 tablespoons dough) and roll into balls. Place on prepared sheets, spaced 2 inches apart Kids will love to roll them in the sugars! Bake 12 – 14 minutes until browned and edges have begun to set, but centers are still soft. They will look underdone, but will develop out of the oven; if you leave them in too long they will get crisp and hard. After 5 minutes, transfer to wire rack to cool completely Cool Tools Salter Aquatronic Glass Electronic Kitchen Scale Oxo Good Grips Medium Cookie Scoop Parchment Paper Sheets Brown Sugar Cookies 2013-09-15 17:34:07 Yields 28 4 Weight Watchers PointsPlus for one cookie Write a review Save Recipe Print 154 calories 24 g 22 g 6 g 1 g 4 g 36 g 73 g 17 g 0 g 2 g Nutrition Facts Serving Size 36g Yields 28 Amount Per Serving Calories 154 Calories from Fat 53 % Daily Value * Total Fat 6g 9% Saturated Fat 4g 19% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 2g Cholesterol 22mg 7% Sodium 73mg 3% Total Carbohydrates 24g 8% Dietary Fiber 0g 1% Sugars 17g Protein 1g Vitamin A4%Vitamin C0% Calcium2%Iron1% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on...

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Soft and Chewy Chocolate Chip Cookies
Nov09

Soft and Chewy Chocolate Chip Cookies

My husband, Sam, is extremely picky about his Chocolate Chip Cookies—they can’t be too cakey, or the chocolate chips “too bitter” or “too sweet”. Though his favorite store-bought version is from Subway. Go figure!   I had tried many recipes and had almost given up… and then I made these from Martha Stewart’s Cookies. Easy, simple, and delicious. And high-ratings with the hubby! I LOVE this cookbook! I’ve made dozens of the recipes and they are all fantastic—with step-by-step instructions and beautiful pictures. If you don’t already have it TREAT YOURSELF! $15.98 on Amazon.com >>     Notes I use a medium cookie scoop (a must have kitchen tool!!) which is about 1½ tablespoons of dough. Level off the cookie scoop against the side of the bowl to get uniform cookies. Coarse salt has a larger grain than table salt (which is used in most baking recipes). I personally use kosher salt, though sea salt also comes coarse-ground. Always crack eggs into a separate bowl so you don’t get shells. There seem to be mixed reviews about whether it is really necessary to add eggs to the batter one-at-a-time. It seems like whenever I do not do this, the batter gets a bit curdled and I wish I would have! What are your thoughts on this?? Click here for more on adding eggs and dry ingredients from Kitchen Savvy >> Be careful not to under-bake or the bottoms will stick to the parchment. If you like them more crispy bake for 12 – 13 minutes. Using quality ingredients really does make a difference. I highly recommend using quality chocolate chips (I love Guittard) and good, pure vanilla extract. And of course, you always have to use good, fresh butter!   From the reviews… “The key is to cover and store the uncooked dough in the fridge for 24 hours then bake. It makes the flavors fully mingle and incorporate. Delicious! You will have to let the dough warm up a bit before you can scoop to bake.” JenniLoryn 6/6/12 (I’ll try this next time!) Some other reviewers complained that they were too sweet, which could be because they used Nestle or other lower-quality chocolate chips. Please try these yummy cookies and let me know what you think!! Or do you have your own fabulous Chocolate Chip Cookie recipe? Tips To transfer the cookies to the wire rack, hold the baking sheet in one hand (using an oven glove!) and swiftly remove the parchment and cookies to the wire rack in one movement. You can scoop the dough onto baking sheets and freeze till hard; then keep in ziplock bags...

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