Work and family life have been insane! This is the first opportunity I have gotten to blog in some time. I do bring you a great cookie recipe! It’s not a drop dough but awesome nonetheless.
Browned Butter Sugar Cookies
Recipe courtesy of letsdishrecipes.com
14 tablespoons butter (1 3/4 sticks)
1/4 cup granulated sugar
2 cups packed dark brown sugar, divided
2 cups unbleached all-purpose flour plus 2 tablespoons
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
Heat 10 tablespoons butter in a 10-inch stainless steel (not non stick) skillet or small uncoated saucepan over medium heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 minutes. Be careful not to let it burn! Remove the skillet from the heat and transfer the browned butter to a large heat proof bowl. Stir the remaining 4 tablespoons of butter into the hot butter to melt; set aside for 15 minutes.
Meanwhile, adjust an oven rack to the middle position and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper, or coat them with cooking spray. In a shallow baking dish or pie plate, mix the granulated sugar and 1/4 cup packed brown sugar; set aside. Whisk the flour, baking soda, and baking powder together in a medium bowl; set aside.
Add the remaining 1 3/4 cups brown sugar along with the salt to the cooled butter and mix until no sugar lumps remain, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula; add the egg, egg yolk, and vanilla and mix until fully incorporated, about 30 seconds. Add the flour mixture and mix until just combined, about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed.
Form the dough into 1 1/2 inch balls, and roll them in the sugar mixture to coat. Place them on the prepared baking sheets, about 2 inches apart. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft, 8-10 minutes. Do not overbake! Cool for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely. Makes about 2 dozen cookies.