Cookies with brown sugar
Description
With this recipe you will get 2 dozen cookies. For its preparation use only fresh brown sugar. Old brown sugar can make the cookies very dry. The most efficient way to make these cookies is to divide the dough into 2 parts. While one batch bakes in the oven, you can prepare the second half for baking. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Heat 10 tablespoons of butter in a skillet over medium‑high heat until it melts, about 2 minutes. Continue cooking, stirring constantly, until the butter turns a dark golden color and develops a nutty aroma, 1 to 3 minutes. Remove the skillet from the heat and pour the butter into a large bowl. Mix the remaining 4 tablespoons of butter with brown butter and let it stand for 15 minutes.
- 2
Step 2
2. Meanwhile, preheat the oven with the rack in the center to 175 °C. Line two large baking sheets with parchment paper. In a bowl combine the sugar and ¼ cup brown sugar, rubbing between your fingers. Set aside. Combine the flour, baking soda and baking powder together in a bowl, set aside. Add the remaining 1¾ cups brown sugar and salt to the bowl with the cooled brown butter. Stir for about 30 seconds. Add the egg, yolk, vanilla extract and stir with a rubber spatula for about 30 seconds.
- 3
Step 3
3. Add the flour mixture and stir until smooth, about 1 minute. Mix the dough with a rubber spatula and make sure all ingredients are evenly distributed.
- 4
Step 4
4. Divide the dough into 24 portions (each about 2 tablespoons) and shape them into balls about 3.5 cm in diameter. Roll the balls in the sugar mixture and place them on baking sheets, spacing them 5 cm apart (12 balls per sheet).
- 5
Step 5
5. Bake until the cookies are golden, for 12 to 14 minutes. The edges of the cookies should be firm, and the center soft. Make sure the cookies do not burn. Let the finished cookies cool on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a rack and cool to room temperature.