Tuesday, November 24, 2009


Now these are not quick cookies.

12 tablespoons unsalted butter divided into 8T. and 4T.
1/4 cup granulated sugar (about 1 3/4 ounces)
       (For rolling only.  I used raw sugar and brown sugar.)
2 cups packed dark brown sugar (14 ounces)
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
(Cook's  had 1 T. which I thought was way too much. Maybe a typo.)
Heat 8 tablespoons of the butter in a pan over medium-high heat until melted. 
Continue to cook the butter until it is browned a dark golden color and smells nutty, about 1 to 3 minutes. ( Or 6 min.)
       #2. LARGE BOWL (will mix dry also in here in step 5.)
Transfer the browned butter to a bowl and stir the rest of the butter (4 T.) into the hot butter until it melts- let this rest for 15 min.
Preheat oven to 350 degrees F. 
In a baking dish, mix granulated sugar and a ¼ cup of the brown sugar until combined well; set this mixture aside to roll dough balls in.
Mix flour, baking soda, and baking powder in a bowl. 
       #5. LARGE BOWL   FROM STEP #2
Add 1 ¾ cup brown sugar and salt to cooled butter and mix until there are no lumps. 
           5a. When butter is room temperature again.  add egg, yolk, and vanilla to butter mixture and mix well, then add flour and mix until just combined.  Refrigerate for 15 minutes.
      #6.  Roll dough into balls about 1 ½ inches in diameter, and roll balls in brown sugar and white sugar mixture. 
Place balls about 2 inches apart on parchment lined baking sheets.  They really enlarge
Bake sheets one at a time until cookies are puffy and lightly browned, about 12- 14 minutes. 
(Be careful not to over bake.) 
Cool on sheet for about 5 minutes and then transfer to a rack to cool.  
        Recipe from Cook’s Illustrated with my changes.  I cut 2 T. from the butter.

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