By Emilie Gruben.
A few days before Easter, I had a craving for caramelized butter cookies.
I scoured the internet for the perfect recipe that would give me a slightly smoky, crispy, and somehow chewy consistency of a cookie. I tried a few recipes, and none gave me the results that I wanted. I finally tried to mix up the recipes I’d found. This is a conglomeration of many ideas plus a few added details. I think the final batch was a good one, as my brother finished a dozen in less than an hour…
Servings: Makes about 15 large cookies. Cuisine: American.
Total time: 30 minutes + chilling time.
Tags: Desserts,
Ingredients:
½ cup (salted or unsalted) softened butter (I really didn’t notice a difference)
½ cup granulated sugar
½ cup packed brown sugar (dark or regular-it doesn't matter)
1 tsp pure vanilla extract
1 large egg
1 cup of all-purpose flour (sifted)
½ tsp salt (I usually just grind some in…)
½ tsp baking soda
½ cup or one handful of chocolate chips or chunks
Directions:
Preheat oven to 375 degrees
Place both types of sugar in a bowl with the softened butter and the vanilla to mix into a whipped consistency. The mixture should be able to be moved into slight “peaks” with a spatula. Fold in the egg with a spatula, until evenly mixed.
Combine the flour, baking soda, and salt into the butter and sugar. Mix carefully, and pour in the chocolate chips/chunks. Gently mix the chocolate in to be evenly distributed.
Cover the dough with plastic wrap, and place in the fridge to chill. An hour is recommended, but just 10 minutes will help enough.
Take the dough and separate into small balls. Add to a greased cookie sheet, or on top of wax paper on a cookie sheet. I recommend wax paper. It is best to use about 6 balls of dough per sheet, as they will spread out a lot once baked.
Allow to bake for around 12 minutes, and then remove from the oven to cool. The cookies will seem a bit gooey when first out of the oven, but will soon stiffen. They are best eaten when warm, or later dipped in milk or coffee with more of a crunch texture.
I hope you enjoy this recipe as much as I did! Or rather, my family. Out of the 2 dozen I made, I only got one!
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