While watching the Famous Amos cookie story on Food Network (awhile back) it became apparent to me that you can use brown sugar in place of granulated sugar in cookies. There may have been more interesting useful tips but since it’s been months, and I didn’t write anything down, all I remember was the use of brown sugar. Since then I have been trying recipes substituting brown sugar for some or all of the granulated sugar. Brown sugar makes a softer cookie and adds a nutty, caramel flavor and that is what we all want out of a cookie – soft chewy and flavorful. Next time I will try this recipe with all brown sugar (just to see what happens). And, really, who doesn’t like brown sugar! My daughter calls it “chocolate sugar” and I thought that was just about right – I love brown sugar just about as much as I love chocolate! Any recipe with brown sugar in the title sells it to me. Speaking of, a friend of mine gave me her extra copy of The Breakfast Book, by Marion Cunningham and this is such a great book – so much inspiration for breakfast! Anyway, there is a Chewy Brown Sugar Muffins recipe in that book – they are on the “to make” list. I drool just thinking of “chewy brown sugar.”
Also in this recipe, I used what is called Fiori di Sicilia in place of vanilla and the orange zest. Fiori di sicilia is a mixture of citrus and vanilla. You can get fiori di sicilia from King Arthur flour or google it. Of course if you want classic chocolate chip cookies use only vanilla and the recipe won’t be affect except for flavor.
(adapted from Bon Appetit Desserts book, classic chocolate chip cookie recipe)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
3/4 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1 ½ tsp grated orange zest (I used ½ teaspoon of fiori di sicilia)
2 large eggs
2 cups of milk chocolate chips
Preheat oven to 375° F.
1. In a small bowl whisk together the flour, baking soda and salt.
2. Beat butter, sugars and extract in large bowl until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Gradually stir in the flour mixture. Stir in chocolate chips.
5. I use my small ice cream scoop and scoop dough onto an ungreased baking sheet.
6. Bake for 9 to 11 minutes or until golden brown.
7. Cool on wire racks.
Brown butter seems to be a new trend for desserts; my recent Bon Appetit magazine has a browned butter brownie recipe. I have been seeing brown butter in lots of recipes lately. Brown butter smells so good and tastes just as good. You know “color adds flavor” and that is definitely true with brown butter. I usually brown my butter and then fry my eggs in it – Mmmm. You can use it in sweet and savory dishes – pasta, eggs, meat, fish, cookies, brownies, cakes – and more!
Technique: Brown the butter until the butter is foamy and starts to brown. You will see little brown bits in the butter and it will smell so heavenly! Cool in the freezer or fridge until the butter until it is the consistency of softened butter so you can cream it with the sugar. (see Chow’s how to brown butter)
(sorry for the lack of photos – I didn’t actually intend on posting this recipe when I made it – don’t ask me why)