Ingredients
serves makes 14 to 16 cookies, active time 10 minutes, total time 25
minutes
- 14 tablespoons (7 ounces) unsalted butter, melted
- 1 3/4 cup (12 1/4 ounces) packed light brown sugar, divided
- 3/4 teaspoon salt
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Procedures
-
Adjust two oven racks to upper and lower middle positions and preheat oven to
350°F. Line two baking sheets with parchment paper.
-
Stir butter, 1 1/2 cups brown sugar, and salt in a large bowl until combined.
Stir in egg and vanilla until combined. Add flour, baking powder, and baking
soda to bowl and stir until combined.
-
Scoop 1/4 cup sized balls of dough onto baking sheets (7 to 8 per pan). Add
remaining 1/4 cup brown sugar to now empty (unwashed) bowl. Roll each dough ball
into sugar, return to pan, and press to about 1 inch thick.
-
Bake until tops have puffed and cracked, and edges are golden, 9 to 11
minutes, rotating pans from top to bottom and front to back halfway through
baking. Let cool on pans for 5 minutes, then transfer to wire rack to
cool.
I just made these. I must have done something wrong. They smell delicious, and I followed the recipe exactly, and they spread way out and are really thin and even after a few extra minutes in the oven (14 total) and cooling on the pans for 5 minutes, I don't think I'm going to be able to get them off the parchment paper without them falling apart. They don't look like they are set at all in the middle. I wonder what happened. I love the fact that I always have all of the ingredients on hand for this recipe, and that you don't even need a mixer, but I'm not sure I'll make them again unless I can figure out what went wrong. I'm willing to admit that it could be operator error :)
ReplyDeleteI had the same problem. I think it may go back to the butter. I'm going to try softened butter rather than melted and see if the batter holds up better.
DeleteI follow the recipe exact and refrigerate the dough for 5-10 mins before forming and baking. They come out nice, plump, and round every time.
ReplyDelete