April 3, 2012

C-king Chewy Cookies

It is a truth universally acknowledged that a single day in possession of a crummy mood must be in want of a good cookie. Today, I wanted a gigantic cookie, the kind that's really chewy (almost to the point of doughy) in the middle.

The great thing about baking is that you know you're being productive in positive way that will make somebody happy (even if it's just you) — something that's unfortunately not true of a typical lackluster workday. It may be stupid, but baking these awesome cookies makes me feel like I at least accomplished something today.

The cookies ended up tasting quite similar to the brown sugar cookies from Magnolia Bakery, except theirs are tiny (meaning they have fewer soft, doughy parts and more edges). Make these cookies right now, and you shan't be disappointed. (Image below depicts a cookie split in half, to show a cross-section that betrays those deliciously chewy innards.)

Chewy Chocolate Chipless Cookies, aka Brown Sugar Cookies
3/4 cup unsalted butter, melted
1 cup brown sugar, packed
1/2 cup sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Preheat oven to 325 °F. Fold the butter with the sugars and vanilla extract until smooth. Then incorporate the egg and egg yolk and mix well. Add in the flour, baking soda, salt, and cinnamon and stir until combined.

Line a cookie sheet with foil and distribute the dough into 1/4 cup-size balls (for large cookies). You should be able to yield 12 to 16 large cookies. Make sure to leave a few inches between every two cookies, since they'll spread out quite a bit.

Bake for exactly 13 minutes and remove from the hot cookie sheet to let cool. Serve with ice cream if it's been an extra crummy day.

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