Yesterday I made a batch of Brown Sugar Cookies. They were I rainy day treat for my husband. He had to work, so the Buttery soft and chewy goodness were a little pick me up after a long day of work. The recipe is an adaptation to one of Martha Stewart's Chocolate Chip cookies. My husband is not a big fan of chocolate (I'm a total chocoholic, so it totally baffles me his indifference to chocolate), every time I make chocolate chip cookies he asks me to leave some without chocolate chips. So I finally gave in and made him a whole batch of brown sugar cookies. They are delicious and you don't even miss the chocolate (and that is coming from a big chocolate lover). The added crunch of the sugar sprinkled on top adds an extra dimension to these cookies. We had them for breakfast this morning, a little Sunday indulgence, and they tasted even better.
Adapted from Martha Stewart
(Makes about 3 dozen cookies)
2 1/4 Cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature
1 1/2 cups brown sugar packed
1 tablespoon pure vanilla extract
Optional: 1/4 cup Demerara Sugar
1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). In a medium bowl wish together flour, baking soda and salt. Set aside.
2. Using and electric mixer at medium speed beat butter and sugar until creamy. Add vanilla and eggs and continue to beat until well incorporated.
3. Reduced speed to low and slowly add the flour mixture. Using an ice cream scoop drop scoops of batter on to baking sheets. Sprinkle with Demerara sugar. Bake for 10-12 minutes or until golden brown.
*Update: I noticed that I had written 1 1/5 cups of sugar. It should be 1 1/2. It has been fixed. Sorry about the typo*