I’m going to let you in on a little secret. . . .I used to eat brown sugar by the spoonful as a kid. Did any of you? I loved the stuff. I’m pretty sure I wasn’t the only one of my siblings that did it.
It’s hard to believe I didn’t have a mouth full of cavities. The other day I caught my son Braydon doing it while I had the container of brown sugar sitting on the counter, I just smiled at him and laughed. . . .he’s definitely my child.
Now while I don’t eat it by the spoonful anymore, I still love it and most definitely get my fair share of it with all the baking I do. These Brown Sugar Cookies have been on my “to make list” forever, which is no surprise because, duh, “brown sugar”, it’s a no brainer. For some reason though, every time I went to make them, chocolate chip cookies always trumped them because we all know I have a slight addiction to chocolate chip cookies/dough.
Shame on me for giving into my addiction and not making these cookies sooner. They are amazing! Using dark brown sugar in these cookies gives them a butterscotch/brown sugar flavor that is so delicious and adds to their chewiness. Then to make these even better and chewier, they start with not just melted, but melted browned butter which we all know is completely magical.
These cookies are so perfect! Crispy edges and soft and chewy in the middle. Absolute perfection, even if they contain no chocolate.Print
Recipe Source: Cooks Illustrated Baking Book