Cookie Project!

For the past month, I've been given the task of making cookies for the weekly meeting at my husband's office. It's been fun experimenting with new recipes, and getting the chance to make old favorites, like these.

Last week I made these - Brown Butter, Brown Sugar Cookies. Simple, without the addition of chips, pretzels, or any salty/sweet combo I've been playing around with lately, but just as delicious.

Brown Butter, Brown Sugar Cookies

adapted from The America's Test Kitchen Family Baking Book

for rolling:
1/4 c. (1 3/4 oz) granulated sugar
1/4 c. (1 3/4 oz) light brown sugar

1 3/4 c. (12 1/4 oz) light brown sugar
2 c. + 2 T (10 2/3 oz) AP flour
1/2 t. salt
1/2 t. baking soda
1/4 t. baking powder
14 T (1 3/4 sticks) unsalted butter
1 large egg
1 large egg yolk
1 T vanilla extract

Preheat oven to 350 degrees. Line 2 or 3 large baking sheets with parchment. With your hands, mix together 1/4 c. brown and white sugar in a shallow dish or bowl.  In a medium bowl, whisk together the flour, salt, baking soda and baking powder.

Brown 10 T of the butter in a skillet. (This site provides a great how-to). Pour the butter into a large bowl and add the remaining 4 T of butter, stir until melted. Let sit for 15 minutes or until it comes to room temp.

Add the 1 3/4 c. brown sugar and stir until combined. Add the egg, egg yolk and vanilla and mix until fully incorporated. Stir in the flour mixture until it just comes together (I ended up using my favorite mixing utensil, my hands, to mix everything together).

Using a cookie scoop, or tablespoons, scoop out balls of dough and rool in the sugar mixture to coat evenly. Place on a cookie sheet about 2 inches apart.

Baking the cookies in a preheated oven until the edges are set and are just beginning to brown, about 12 to 14 minutes. The cookies will look slightly raw between the cracks, don't worry - they'll continue cooking a bit once they're out of the oven.

Let rest on the cookie sheets for about 5 minutes, then slide the cookies and parchment paper off the pan onto the counter. Use a spatula or offset spatula to remove.

Makes about 2 1/2 dozen, depending on the size of your cookie scoop. Eat in abundance or share with your friends - you made them, it's your choice! :)

Next up - Crisp Rice/Marshmallow cookies. They're too much!