Best Americas Test Kitchen Brown Sugar Cookies Recipes

AMERICAN TEST KITCHEN SKILLET CHOCOLATE CHIP COOKIE

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.
• 2. Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
• 3. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.
• 4. Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve.

AMERICA'S BEST BROWN SUGAR COOKIE

Steps:

• 1. Adjust oven rack to middle and heat to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• 2. Heat 10 tablespoons of butter in 10 inch skillet (not non-stick if possible, they make it harder to judge when butter is browned). Swirl melted butter over heat until it is dark golden brown and smells nutty, 1 to 3 min. Transfer butter to heatproof bowl. Add remaining 4 tablespoons of butter into hot butter to melt. Set aside for 15 min.
• 3. Combine granulated sugar and 1/4 cup brown sugar and a dash of salt in a shallow bowl. Set aside.
• 4. Whisk the flour, soda, baking powder,together in a medium bowl.
• 5. Stir the remaining 1 3/4 brown sugar and 1/2 teaspoon salt in to the cooled butter until evenly combined. Add the egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down the sides of the bowl, add the flour mixture, mix until just combined, about 1 min.
• 6. Working with a small cookie scoop, 2 inches, or 2 tablespoons of dough, roll the dough into balls. Working in batches, roll the balls in the reserved sugars and place them on prepared baking sheets, about 2 inches apart.
• 7. Bake cookies, ONE sheet at a time, until browned slightly around the edges, set but soft in the center, rotating the sheet half way through the baking time. In my oven it is 11 minutes. Do not overbake as they become crisper when cooling. They do not look quite done. Bake only a few if you want to to try out your oven and timing. I always turn cookie sheets in the middle, all cookies.
• 8. Cool the cookies for 5 min. on sheet then transfer to a wire rack and cool to room temp. if you can! Bake next batch the same way, turning in the middle. The cookies keep 3 days in air tight container. We never get to the second day.

AMERICA'S TEST KITCHEN CHEWY SUGAR COOKIES RECIPE - (4.1/5)

Steps:

• Adjust oven rack to middle position and heat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside. Place sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms. Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.