Brown Sugar Cookies

I mean...sugar cookies are great and all, but brown sugar cookies take things to a whole new level.

 This recipe from Cook's Illustrated really enhances the deep brown sugar taste by pairing nutty browned butter with dark brown sugar (although I only had light brown sugar for mine, that's why they're a little lighter)

They're crinkly and wrinkly like an old man's face. But they taste just as delightful....just like an old man's face? what. okay.
 
These cookies are rich and sweet.
They came out perfectly squishy in the inside and crisp on the outside.
Every bite is buttery and sugary and heavenly.

They are simple yet very special.

Brown Sugar Cookies

from: Cook's Illustrated March&April 2007

Ingredients:

 

14 Tablespoons (1¾ sticks) unsalted butter
1/4 cups granulated sugar
2 cups packed dark brown sugar
2 cups plus 2 Tablespoons unbleached all-purpose flour
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

Directions:

1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.

2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and ¼ cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.

3. Add remaining 1¾ cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla, and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1½ inches apart, 12 dough balls per sheet.

5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone but take them out anyways!), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.

6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.