Ready in 45 minutes
The most efficient way to bake these cookies is to portion and bake half of the dough. While the first batch is in the oven, the remaining dough can be prepared for baking. Avoid using a nonstick skillet to brown the butter. The dark color of the nonstick coating makes it difficult to gauge when the butter is sufficiently browned. Use fresh brown sugar, as older (read: harder and drier) brown sugar will make the cookies too dry.
"I stumbled upon this site while searching for this recipe. I am a Cooks Illustrated subscriber but lost the issue that featured these cookies.
These are a fair amount of work, but they are SO incredibly sophisticated. Worth every minute. I adore this cookie, especially with a cup of brewed loose-leaf tea or espresso. They are very sweet, so a nice balance for the tannins of tea or some really dark coffee.
I suspect they are a little too sophisticated for younger kids, but my teenagers (both foodies) really liked them."
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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 1/4 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 1 3/4 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 fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture 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 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)
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; see photo below), 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.
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AimtheChef 2 months agoMy hubby said these were the best cookies had EVER had. EVER.
alexuss 3 months agoBest cookies I've ever made! Their simply delicious :)
Food21marble 6 months agoThese cookies were absolutely delicious! My family loved them. :) They were fun to make too. Thanks for the recipe!
cmv013 10 months ago
scirvine 1 year ago
Sausalitopete 1 year agoMy daughter added pumpkin spice to the dough and it came out great!
Darkscorpia 1 year agoOne of my favourite cookie recipes!
jessicaturner1 1 year ago
Darkscorpia 1 year agoVery good, but a bit difficult to make.
amandakrylo 2 years agoThese cookies were very good! Very chewy.
Jamieprz 2 years agoi love this one.
Sugarfoot11 2 years agoThese are the best ever! Thank you for sharing the recipe. :)
misskelseymae 2 years ago
tobuco 2 years agothe best cookies I have tasted in a long time!!!!!!
passthepeas 2 years agothese cookies gad a great chewiness to them that i absolutely loved. and they have a buttery taste that i love too but overall the flavor of the cookie was boring in my opinion. which i dont blame the recipe, but with a thin icing or with nuts or raisins added (like an oatmeal cookie) these would be even better than brown sugar alone.
Jazzybear 2 years agoLol...Is the calories really over 6000 per serving?? Must be sooo good that you truly can't eat only one so this recipe assumes you eat the whole batch....giggle giggle
clwhittenburg 2 years agoBest cookies I've had in a while. Buttery and rich but not too sweet. Perfect.
Petraks 2 years agoWow, these are great cookies.
PSmiley 2 years agoReally love this recipe. It made 3 dozen and was quick, easy and very yummy! I added maple essence with the vanilla and will add cinnamon next time
Sonasalvi 2 years agothanks a lot... they were easy, and the white and brown sugar coating added that just pefect extra effect... made them twice ...