Appears in Cook's Illustrated November/December 2010
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are crisp at the edges and chewy in the center. Everyone is wrong.
For the satisfying chew we crave in sugar cookies, we melted the butter to free up its water content and also replaced some of the butter with vegetable oil for a higher proportion of unsaturated fat. For sophisticated, grown-up flavor, we ...