Monday, March 10, 2008
Brown Sugar Cookies
I'm not sure what to write about these amazing cookies. They were delicious, chewy, deeply flavored and gone very quickly. If I had any complaints it would be that they were a touch too greasy. However, when brown butter is one of the star ingredients, I guess greasiness is hard to avoid. The cookies taste butterscotch-y and almost chocolatey, which threw me for a loop. How can something with no chocolate in it taste chocolatey? I'm thinking it's the burnt milk-solids in the brown butter along with the molasses in the brown sugar that make them so dark and rich.
The recipe can be found here if you have an online membership to America's Test Kitchen/Cooks Illustrated.
If you don't have a membership, then I apologize because I don't know if it's right to post the recipe when they want you to pay for it. My conscience says no so I will leave it out. But if you're considering paying the 4 bucks for it, I would say these cookies are worth it.
***EDIT*** the recipe can be found online here for free, and with only one very minor adaptation.
Now I just have to fight the urge to make four more batches and sit on the kitchen floor with Ian (my husband) drooling, shoving cookies in our mouths and snarling at the cat.