Saturday, June 04, 2016

Soft and Chewy Dark Brown Sugar Cookies

Dark brown sugar produces a soft and chewy cookie texture and makes the interior moist. Also, it also doesn't let them spread as much as if you used only white sugar, meaning they turn out nice and thick. This recipe is an adaptation of my coconut oil cookies (link below in pink). In fact, they came out pretty similar. They were slightly thinner as I used half white half dark brown sugar as well as butter instead of coconut oil. Which ones do I prefer? Damn, that's hard to say. Coconut oil cookies are awesome, but I must admit that my opinion is subjective. I love coconut oil too much. In fact, I like my cookies soft and extra thick (these have crispy edges) so it's just a matter of your preference. 
Just a quick reminder - don't overbake! It's way better to underbake, trust me, unless you don't like soft and chewy (come on, you do!)

Soft and Chewy Dark Brown Sugar Cookies

113g / 1/2 cup butter, softened
100g / 1/2 cup soft dark brown sugar
100g / 1/2 cup white sugar
1 egg
1 tsp vanilla extract
220g / 1 3/4 cup flour
1/4 tsp salt
2 tsp cornstarch
1 tsp baking soda
1/2 tsp baking powder

1) In a large bowl, beat together butter, sugars, egg, and vanilla extract until light and fluffy. 

2) Add flour, cornstarch, soda, baking powder and salt. Mix just until combined. 

3) Roll the dough into balls and place on a baking tray lined with a parchment paper. Leave a lot of space between each cookie - they will spread. Refrigerate for at least 2 hours, preferably overnight (you can freeze them as well).

4) Preheat oven to 180C / 350F. Bake for 8-10 minutes (10-12 if frozen; do not defrost before baking) or until golden brown. Remove from the oven even if the centers look underbaked. That will give you chewy and fudgy texture. Allow to cool for at least 10 minutes before serving.

Recipe adapted from my favorite Soft Dark Brown Sugar Coconut Oil Cookies.

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