Author Notes
As a kid, I'd spent some time in the cupboards spooning brown sugar into my eager mouth. I preferred brown over white, mainly because the flavors are deeper (and, I believed, I got more of a sugar high!). These cookies are a throwback to my childhood, echoing of honey, molasses, and caramel, containing much more dark brown sugar than I could ever eat in a single day with my spoon. I like to make these huge, so when you pair one with a tall glass of milk, you might actually be left with more cookie than milk. —Furey and the Feast
Test Kitchen Notes
Everyone out there who eats brown sugar with a spoon will love these (though others may find them a bit cloying). The cookies are thin and chewy with a strong nutty, caramel brown sugar taste. The cookies form a great crinkly skin and crisp bottom with a center so chewy it almost sticks to your teeth. Furey and the Feast really does make them huge! I found dividing the dough into 18 balls resulted in cookies that ran into each other. The cookies are so intensely sweet that I could only eat half before I had to take a break. Next time, I'd go down in size to dough balls about 1 to 1 1/2 inches in diameter. - Stephanie —Stephanie Bourgeois
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Ingredients
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3/4 cup
unsalted butter, softened
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1 1/2 cups
dark brown sugar, packed
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1/2 cup
granulated sugar
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1
egg, room temperature
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2 tablespoons
vegetable oil
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1 teaspoon
vanilla
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2 cups
all-purpose flour
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1/2 teaspoon
baking powder
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1/2 teaspoon
salt
Directions
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Move oven racks to upper and middle third of your oven, and preheat oven to 375° F. Line two cookie sheets or jelly roll pans with parchment paper. Cream butter and both sugars in the bowl of a stand mixer (or with a hand mixer). Add egg, vegetable oil, and vanilla, and mix until incorporated.
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In another bowl, combine flour, baking powder, and salt, and mix to combine. Add flour mixture to mixing bowl and mix until all ingredients just come together (dough will be a bit wet and crumbly).
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Portion dough into 18 balls (we're talking a little bigger than a golf ball) and place on cookie sheets about 2 1/2 inches to 3 inches apart. Bake for 12 to 15 minutes. Cookies are done when they're still light in color but darker around the edges. Remove from oven, cool in pan for 10 minutes before placing on rack to cool completely. Store in airtight container or ziplock bag.
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