Year two of the blog will bring a new culinary challenge. I’m going back to the basics and am challenging myself to actually use the cookbooks I have. The internet makes it so easy to be inundated by recipes, that we often forget about the ones sitting right under our noses in our beloved cookbooks. My new challenge is to try at least one new recipe a month from each of my cookbooks. Feel free to join the challenge, either with the books I choose or using the cookbooks on your own shelves.
I'm on my way to DC this week to meet my new niece Sadie, so
I thought it was only right that I come bearing treats! I saw Joy's brown sugar
cookie recipe and it looked so delicious yet so simple. She described these as being like chewy sugar
cookies, but with brown sugar and just like chocolate chip cookies without the
chocolate chips. Well no cookie is
complete without chocolate so I added in chips to my batch (something
recommended by Joy that would also guarantee the immediate status of "friends
The dough was a little crumbly so I rolled it in my
hands a bit after scooping out the dollops. They turned out nicely and were
Directions (slightly modified from Joy's instructions)
In a medium bowl whisk together flour, baking soda, salt, cinnamon, and
ginger. Set aside.
Place browned butter and
brown sugar in the bowl of an electric stand mixer. Beat on medium speed until well incorporated. Stop the mixer and scrape down the sides of
the bowl. Add the egg and vanilla
extract, and beat on medium speed for one minute more.
Browned butter, sugar, egg and vanilla.
Add the dry ingredients, all at once (I know, this felt weird to me too), to the butter and sugar
mixture. Beat on low speed until the
dough begins to come together and the
flour disappears. Stop the mixer and
finish incorporating the ingredients with a spatula. Once all the flour is thoroughly mixed in, incorporate in the chocolate chips, then cover the bowl with plastic wrap and refrigerate for 30 minutes.
Dough is a little crumbly but time in the fridge helps.
Place a rack in the center and upper third of the over and preheat oven
to 350 F. Line baking sheets
with parchment paper. Dollop tablespoons
size balls of dough onto the baking sheet.
used my mini ice cream scoop to form my cookies and smoothed them out a bit to
make sure they were consistent looking.
Bake cookies for 8-10 minutes, or until lightly browned
around the edges. Cool on the pan for 5
minutes, before transferring to a wire rack to cool completely.
These have a slight spiced flavor since there is both cinnamon and ginger in the dough, so if you are looking for something a little different, this might be your ticket.
I think I may have overcooked these a bit. Since my cookies were fairly small, they probably only needed 8 minutes and I think I cooked most of my batches closer to 10. Since I prefer my cookies on the verge of raw, these were not my favorite but hopefully my family enjoys them!