Brown Sugar Crackle Cookies

If you've never had brown butter, you need to make some...IMMEDIATELY. What is it you ask? It's butter, cooked on the stove until golden brown with a nutty aroma. Oh my lanta, it is sinful. Brown butter adds such a rich and unique flavor to anything it's added to, including these delectable cookies.

I saw these cookies from The Farm Girl Recipes on Pinterest and made them 48 hours later. These cookies were one of those recipes that just screamed "MUST EAT NOW!" at me. I am so pleased I listened to the call.

I love brown sugar, and this cookie is chalk full of the good stuff. It is a simple cookie, but it is packed with flavor. The brown sugar and brown butter are a divine combo, and when rolled in brown sugar before baking, they develop a crispy little coating.

Listen to the call, and make (and eat!) these cookies ASAP! Enjoy!

Brown Sugar Crackle Cookies
Recipe from The Farm Girl Recipes

• 14 tbsp. butter, divided
• 1/4 cup granulated sugar
• 2 cups packed dark brown sugar, divided
• 2 cups plus 2 tbsp. unbleached all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. table salt
• 1 large egg
• 1 large egg yolk
• 1 tbsp. vanilla extract

Directions:

1. Heat 10 tablespoons butter in a stainless steel (do not use nonstick) skillet or small uncoated saucepan over medium heat until melted, about 2 minutes. Continue to cook butter, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes (browned butter can burn easily and quickly so keep a close eye on it). Remove the skillet or pot from the heat and transfer the browned butter to a large heatproof bowl. Stir in the remaining 4 tablespoons butter into the hot butter to melt. Set aside for 15 minutes.
2. While butter is cooling, adjust oven rack to the middle position and heat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper, silpat liners or lightly coat them with non-stick cooking spray. Whisk flour, baking soda and baking powder together in a medium bowl; set aside.
3. Add 1 3/4 cups brown sugar and salt to the bowl with the cooled butter and mix until no sugar lumps remain, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Add the egg, egg yolk and vanilla, and mix until fully incorporated, about 30 more seconds. Scrape down the sides of the bowl. Add the flour mixture to the butter mixture and mix until just combined, about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed (the dough will not look exactly like regular cookie dough, but no worries it is right).
4. In a shallow baking dish, pie plate or small mixing bowl, mix the granulated sugar and the remaining 1/4 cup packed brown sugar, rubbing the sugars between your fingers until well combined; set aside. Divide the dough into 24 portions (Note: I made 36 portions), each about 2 tablespoons. Working in batches, toss the balls in the sugar mixture to coat, and set them on the prepared baking sheet, spacing them about 2 inches apart and 12 dough balls per sheet.
5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft (cookies will look raw between cracks and seem underdone, but don't overbake), about 11-13 minutes. Cool the cookies for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely. Enjoy!

***I shared this link at: Time to Sparkle Tuesday, Buns In My Oven, Semi Homemade Mom, ZentMrs & The Mr.

Chocolate Chunk Blondies

As you all know, I compiled quite the list of cookie recipes over Christmas break. I even made a whole board on Pinterest dedicated to cookies. When I saw these Chocolate Chunk Blondies over on Shutterbean, I knew I had to add them to "To Bake" List.

Last week, before I left for school, my mom and I went to a mother/daughter cookie exchange with the same ladies who attended the wine exchange! It was nice that all the daughters of the wine lovers were able to get together too (hehe) :)

We had such a nice time. It was fun to have a cookie party after the rush of the holidays. It gave us all something to look forward to since it always seems that the holidays go so quickly, and it gave us all a chance to recap on our festivities!

These chocolate chunk blondies were seriously incredible. Like, melt in your mouth good. They are packed with brown sugar, and when they bake, the aroma is simply heavenly. It's a major sugar high.

I underbaked mine slightly so they'd be slightly more doughy and gooey, and boy, was it a good choice. These blondies are so buttery and rich, and simply decadent. I ended up making two batches in two days because they were so good. I brought them back to share with my roommates, and we've already devoured them (and my roommate, Morgan, requested more for her birthday!)

With rave reviews like these, I think it's only right that you bake these ASAP. Enjoy!

Chocolate Chunk Blondies
Recipe from Shutterbean (slightly adapted from Barefoot Contessa Foolproof: Recipes You Can Trust)

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar, lightly packed
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups chopped walnuts*
• 12 oz. semi-sweet chocolate chips**

*Note: I omitted the walnuts because I was bringing these to a party and was wary of potential nut allergies (and selfishly I prefer nut-less desserts)

**I used milk chocolate chips because it was what I had on hand! Worked like a charm.

Directions

1. Preheat the oven to 350 degrees F. Grease and flour an 8x12x2 inch baking pan. (I used an 13x9 inch pan and lined it with parchment paper that I greased to make the bars easier to remove. I'd definitely suggest it!).
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl.
3. In a small bowl, sift together the flour, baking soda and salt. With the mixer still on low, slowly add the flour mixture to the butter mixture. Fold the walnuts and chocolate chips in with a rubber spatula.
4. Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly (I baked mine for 26 minutes based on the pan size and my love for underbaked cookies). Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

***I've linked up this recipe at Chef-in-Training, Hungry Little Girl, Buns in My Oven, Inside BruCrew Life, Semi Homemade Mom, Chocolate, Chocolate and More, Recipes For My Boys, Taste and Tell, I Heart Nap Time & Food Done Light