Brown Sugar Cookies

I have subscribed to many different food and cooking magazines over the years, but I don't think any of them has been as informative as Cook's Illustrated.  I learn something new in every issue (this month -- how to store fresh ginger*) and often see some recipes that I want to try out.

Yesterday I received the March / April issue and was fascinated by the "Brown Sugar Cookies" recipe.  It actually uses browned butter -- a technique new to me, at least where cookies are concerned.  So this afternoon I had to give it a try. 

Sure they look innocent enough laying there, but I tell you -- these things are incredible!  They are so rich and chewy (the good crispy edge/chewy middle kind of thing) that I almost can't stand it.  The browned butter taste really comes though and makes them extra special.  I will be making these again and again!

* oh -- you store the ginger unwrapped in the refrigerator.

Comments

[--Deb]

I LOVE Cook's Illustrated. I don't think I've ever tried a recipe of theirs that didn't come out well, if not fabulously. (And their pancake recipe is my absolute favorite, bar none.)

[Laurie]

Are you willing to share the recipe? I think my husband would love these.

Thank you very much for the mention at Whip Up. I wondered what was going on when I saw Whip Up as the referring address over and over LOL You made my day, Julie!

[Jo]

Omigod those look yummy... I really shouldn't be thinking about cookies at 10:17pm!

[Tracey]

*sigh* I wish the internet had a "scratch and sniff" radio button.

[karen]

ooh..those cookies sound wonderful. Any chance you'd be willing to share the recipe?

[Kim]

I love Cook's. They're so scientific about testing different methods.

[shan]

One of my favorite uses for 'brown butter' is sauted carrots. Just get the butter close to brown, toss in thin sliced carrots and toss till butter is brown and carrots are tender ... mmmmm!