Brown Sugar Cookies

Name: Brown Sugar Cookies
Yield: Makes 2 Dozen Cookies
Ingredients: 14 tablespoons, unsalted butter (1 3/4 sticks); 1/4 cup, granulated sugar (about 1 3/4 ounces; 50 grams); 2 cups, packed dark brown sugar (14 ounces; 397 grams); 2 cups, unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces; 298 grams); 1/2 teaspoon, baking soda; 1/4 teaspoon, baking powder; 1/2 teaspoon, table salt; 1 , large egg; 1 , large egg yolk; 1 tablespoon, vanilla extract

110 comments

By Charles Kelsey

Appears in Cook's Illustrated March/April 2007, America's Test Kitchen TV

Desserts or Baked Goods

Holiday

A chewy cookie with a crisp exterior and a big jolt of brown sugar flavor sounded easy to develop, but first we needed to understand the not-so-simple science of cookies.

SERVESMakes 2 Dozen Cookies

TIME1¼ hours, plus 20 minutes cooling

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WHY THIS RECIPE WORKS

By replacing granulated sugar with brown sugar, we hoped to create a brown sugar cookie with a crackling crisp exterior, a chewy interior, and a flavor that screamed “brown sugar.” We found that a few refinements were needed to get us there...

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