Posts Tagged ‘Cookies: Buttery Brown Sugar’

And the wonder baker blog is revived, not with a bang, but with some plain old boring cookies.

Well, not that boring. It’s still a tasty cookie after all!

I decided to do these because one day my sister said that what she was really craving was some chocolate chip cookies, but without the chocolate chips. What do you even call those? “Chipless chocolate chip cookies” seems to be too much of a mouthful, so I decided to just go with “Buttery Brown Sugar Cookies” and if you make them, you’ll see why. But I did have some leftover mini chocolate chips, so I tossed those in too for a few of the cookies.

I decided to choose Annie from Annie’s Eats’  favorite chocolate chip cookie recipe to use as my base. But silly me forgot that when making cookies, butter is almost always creamed with sugar. When reading the recipe and seeing “whisk together dry ingredients”, I tossed the sugar in with the flour and other dry things, totally missing the next line below that said “cream butter and sugars”. So, as an Important Note: Keep in mind that, if you’re making cookies, you’ll probably be putting the sugar with the butter separately! Or you could read the whole procedure before you start, that’s a good tip too 🙂

I really liked the method described to form these cookies. I dipped my half-cup measuring cup into the batter and just scooped some out, not actually measuring or anything. Roll that amount of dough into a ball, then pull into two halves with your fingers. Then you place them on the sheet as seen above. I liked the way they cooked, nice thick edges and a chewy center.

Maybe a little too chewy? As you can see (I hope), the centers are quite undercooked. However, in this house that’s how we like our cookies, so that was a big plus for me. I cooked these big ones for about 12 minutes in the 325F oven and they came out lovely.

The bottoms were just gorgeous. I took them out of the oven when the very bottom edges started to turn just the slightest bit brown. Cookies still cook for a bit even after they’re taken from the oven, so to avoid overcooking, make sure you don’t leave them in until they’re too brown!

I made a small batch of smaller cookies by taking the big ball and splitting in, then rolling the halves into balls and splitting them again. Above you can see the size comparison and the smaller ones cooked for about 8 minutes.

My sister really liked these, so I consider it a mission accomplished! Though whether it was because the butter/sugar element was different or perhaps because there were no chocolate chips, I felt these cookies were extra buttery tasting. Also, I used light brown sugar because that’s all we had, but I would definitely suggest regular or even dark brown sugar to really up the flavor. If you’re into that sort of thing, then you’ll probably like these cookies too. Since Annie says these are her favorite chocolate chip cookies of all time, I’ll probably be making them again soon, but the right way next time.

Happy New Year and even happier eating to everyone 😀