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Prep time
20 minutes -
Cook dinner time
quarter-hour -
Serves
20 to 30 cookies
Author Notes
My 8-three hundred and sixty five days-weak daughter Maddie and I admire to make cookies together. We always sample the dough as we drag, adding rather extra sugar or vanilla (or one thing else), if wanted. Because if the dough would no longer style correct, the cookies without a doubt gained’t. In case you exhaust very recent free-vary eggs (ours are from a farm down the toll road), then you definately save no longer want to grief about salmonella. In case you would somewhat no longer eat raw dough, though, have confidence that Maddie and I in actuality occupy tasted this one, and we mediate or no longer it is gigantic. We admire the chewy sugar cookies constituted of this dough, too, of course—they remind us of these packaged prick and bake ones, but they’re better. And due to Merrill’s mom for the tip about the exhaust of the patterned bottom of a pitcher to make a pattern within the cookies 🙂 —WinnieAb
Test Kitchen Notes
These pleasing-chewy cookies occupy deep dark sugar style and rich vanilla notes. The recipe calls for one cup of brown sugar, which we belief imparted a obvious brown butter style. No longer your worn sugar cookie, but a gigantic play on a conventional. – Emily —The Editors
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Test Kitchen-Authorized
Gaze This Recipe
Chewiest Sugar Cookies
Ingredients
1 cup
unsalted butter, softened
1 cup
packed gentle brown sugar
1/2 cup
white sugar
2
egg yolks
2 teaspoons
vanilla extract
3 cups
unbleached all-reason flour
1/4 teaspoon
baking powder
1/4 teaspoon
swish sea salt
Directions
- Preheat oven to 350° F.
- Within the bowl of a stand mixer (or by hand), cream the butter and the sugars. Add the egg yolks and the vanilla and mix successfully.
- Mix the flour with the baking powder and the salt in a separate bowl. Add the dry components to the moist components and mix until successfully blended. [Editor’s note: We added an additional egg yolk when we noticed the dough was crumbly.]
- In case you would possibly admire to make rolled/prick-out cookies, you ought to tranquil wrap the dough in parchment or plastic and refrigerate until it is thoroughly chilled. You would possibly per chance presumably also additionally make a “log” out of the dough, freeze it, after which make “prick and bake” cookies. The third option (and what I veritably label) is to form the dough into balls, which you would flatten rather with a steel spatula or the underside of a pitcher (exhaust a pitcher with a pattern and likewise you would possibly close up with patterned cookies). Accomplish no longer flatten them too worthy, on legend of rather of thickness helps them abet their form/ensures they retain chewy, and keep apart of residing on parchment or silpat lined cookie sheets.
- Bake for 12 to fifteen minutes, or until rather brown on the bottoms and across the facets. In my oven, this takes 14 minutes.
I grew up in a cafe family (my oldsters owned the now closed Quilted Giraffe in NYC) and I’ve always loved to cook.
My pastime within the connection between meals and health led me to pursue a graduate degree in naturopathic treatment. I arrangement no longer observe treatment anymore; I in actuality occupy a weblog called Wholesome Inexperienced Kitchen that I started in Could presumably per chance additionally fair of 2009 and I wrote a e book called One Easy Change that would possibly be printed in January, 2014.
I are residing in upstate Fresh York with my family and plenty pets.
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