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Do you love butter? Do you love brown sugar and vanilla too? Silly questions? Well if you said "heck yes!" to any of those questions, then you will love these cookies.
This post is actually for my 4 year anniversary of Goddess of Baking. A lot has changed in the last four years since I started this blog. This whole thing started while bored in biology class my senior year of college. Since then, I have worked 3 totally different jobs, traveled the world, moved back to San Diego, bought a house, became an aunt to little Ben, and married the man of my dreams. In the four years, I baked in four different kitchens, but have settled into my new kitchen nicely. I now work for a catering company and get to be around food all day. Its pretty cool. I worked planning weddings on the side for 5 years and now I work on the catering sales side of weddings. I hope you have enjoyed my blog over the years, and I am going to keep the recipes coming in hot from now on. Thank you to all my family and friends for all the support me and I hope you have all enjoyed reading my posts.
Enough about me and back to the cookies...
If you like butter, and you like brown sugar, then you will love this cookie.
It was crunchy on the outside and yet still chewy and gooey on the inside.
Enjoy with a large glass of milk, and try not to eat the whole stack.
Just one more for good measure.
14 Tablespoons Butter, unsalted
1 3/4 Cups Packed Light Brown Sugar, plus 2 tablespoons for rolling the cookies in
2 Cups Flour, plus 2 tablespoons
1/2 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Large Egg +1 Egg Yolk, room temp
1 1/2 Tablespoons Vanilla
2 Tablespoons Granulated Sugar, for rolling the cookies in
- In a large skillet over medium-high heat, melt butter. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 3-5 minutes. Remove from heat and transfer to a large heatproof bowl. Let cool for 15 minutes. Be sure to not over cook the butter, it is a very fine line between browned butter and burnt butter. If you are a browned butter newbie, here is a good guide - How Sweet Eats
- Preheat oven to 350 and line a large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder and salt; set aside.
- In the bowl of a stand mixer with the paddle attachment, beat together the browned butter and 1 3/4 cups brown sugar until combined and no lumps remain, about 2 minutes.
- Add egg, yolk and vanilla and mix until smooth, about 30 seconds. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
- Place the remaining 2 tablespoons of brown sugar and 2 tablespoons of sugar for rolling in a shallow bowl. Roll one heaping tablespoon of dough into ball between your palms, roll the ball in the sugar, and then place it on the prepared baking sheet spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet).
- Bake cookies until tops are puffy and slightly cracked, about 10 to 12 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 2 minutes, then using a wide metal spatula, transfer the cookies to the rack to cool completely.
Recipe Note: Use fresh brown sugar, as older (harder and drier) brown sugar will make the cookies too dry.