Brown Sugar Cookies

We don't have cable TV... but I LOVE the cooking shows on PBS! One of my favorites is "Americas Test Kitchen" and I saw this recipe done on that show. It's got a tricky step of browning butter and you have to be sure not to overcook them... but they are fantastic!!!
the following recipe is taken from http://www.americastestkitchen.com/printrecipe.asp?recipeids=4054



Recipes

Brown Sugar Cookies
from the Episode: Cookie Jar Favorites

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.

Makes 2 Dozen Cookies

14	tablespoons unsalted butter (1 3/4 sticks)
1/4	cup granulated sugar (about 1 3/4 ounces)
2	cups packed dark brown sugar (14 ounces)
2	cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2	teaspoon baking soda
1/4	teaspoon baking powder
1/2	teaspoon table salt
1	large egg
1	large egg yolk
1	tablespoon vanilla extract

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.




Step-by-Step: Checking Doneness

Achieving the proper texture—crisp at the edges and chewy in the middle—is critical to this recipe. Because the cookies are so dark, it's hard to judge doneness by color. Instead, gently press halfway between the edge and center of the cookie. When it's done, it will form an indent with slight resistance. Check early and err on the side of underdone.

Step-by-Step: Building Big Brown Sugar Flavor

DARK BROWN SUGAR	LOTS OF VANILLA
BROWNED BUTTER

OK -- back to my pictures. The cookies turned out very pretty!

A key ingredient....

Looks tasty, doesn't it?

And the ultimate test... Gabriel loved them! And he loved the dough before it was cooked. He helped by adding the baking soda and the baking powder.... Then he just wanted to play with his Chevy Malibu and eat the finished product.