Sunday, March 4, 2012
need a little sugar
I blame Matty for these cookies. Him, and a crazy day filled with gymming, open-housing, and Laker-ing, that delightfully screwed up our schedule so that we were eating dinner at 5:00p, and jonesing for dessert by 8.
All of these were easily rustled up with ingredients I already had, so other than them not being good for us, I really had no excuse. Matty wanted the chocolate-peanut butter, but I wanted to test out these Brown Sugar Cookies I've had bookmarked for a while, so we compromised and made half and half. The same brown sugar base was used for both cookies, and I just added cocoa powder and peanut butter chips to half of the dough. Note: the variation listed at the end is the amount you'd use if you were making the whole batch chocolate-PB. If we're making half and half like we did, cut the cocoa and PB by half.
They came out fantastic. Totally hit the spot. Matty was concerned because 1/4 c. cocoa powder didn't sound like much, but it went a long way - the chocolate-PB cookies were intensely chocolate-y. The times below make for some fairly chewy cookies. If you like them crisp (why?), add 2 minutes to the baking time and let them cool directly on the baking sheet rather than on a wire rack.
Brown Sugar Cookies
adapted from Leite's Culinaria
Makes 40 cookies
6 T. butter, at room temperature
1 1/4 c. brown sugar
1 egg, at room temperature
2 c. flour
2 t. baking soda
1/2 t. salt
1 t. ground cinnamon
1. Preheat the oven to 375 degrees.
2. Beat the butter and sugar in the bowl of a mixer fitted with a paddle until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Add the flour, baking soda, salt and cinnamon, and beat until everything is incorporated.
3. Form the cookie dough into 1-inch balls and place on a baking sheet about 2 inches apart. Bake for 8-10 minutes, or until just done. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Chocolate Peanut Butter Variation
Add 1/2 c. of dark cocoa powder and 1 c. peanut butter chips and beat to combine. They don't spread as much as the brown sugar cookies, so if you prefer a flatter cookie, squish them down a bit before baking.