Brown Sugar Cookies with Chocolate Chips

Brown Sugar Cookies with Chocolate Chips | sisterbakers.com

I hope you all are getting a better introduction to springtime than we are here in NYC. The first week has been cold and now it’s warmed up but pouring rain. Lovely. I don’t know about you guys, but when the weather is this bad, my favorite thing to do is curl up with a good book, a warm beverage and a fresh baked cookie. Luckily for me, I can do just that since I baked an awesome batch of cookies yesterday. These cookies almost taste like shortbread. And they are most definitely best warm or fresh out of the oven. If they were baked the day before (like mine were) pop them back in the oven for a couple minutes to warm them through. Trust me this step is absolutely worth it. I also love this recipe because it’s a roll out cookie so you can have fun with it and cut out whatever shapes you prefer. So feel free to be whimsical with these. Now if you’ll excuse me, I’m going to go back to reading and eating my cookies.

Brown Sugar Cookies with Chocolate Chips | sisterbakers.com

Disclaimer : One cookie was harmed during the photo shoot. It has since disappeared and has never been seen again. 

Recipe:

Brown Sugar Cookies with Chocolate Chips:

Makes approx 12 cookies (depending on the size of your cookie cutter)

1/2 cup (1 stick) unsalted butter, room temp

1/2 cup brown sugar, packed

1 egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup chocolate chips

  1. In the bowl of a stand-mixer fitted with a paddle attachment, mix the butter and sugar.
  2. Scrape the bottom of the bowl and add the egg and vanilla extract. Mix again.
  3. Add the flour, baking powder and salt. And mix until incorporated.
  4. Empty your mixer bowl onto a cutting board (or other surface you can knead the dough on) and gently knead the dough, slowly incorporating your chocolate chips. Once it looks nice and smooth, form it into a ball and pat it down to form a disc. Wrap it up in plastic wrap and refrigerate for 15-20 minutes.
  5. Preheat the oven to 350˚F. Line a baking sheet with parchment paper or a silpat.
  6. Place a sheet of parchment paper down. Place your chilled dough  on it and place a second sheet of parchment paper over the top. Roll the dough out. I let the chocolate chips be my guide for thickness. When you start to feel them on you rolling pin then you know you can’t roll the dough any thinner.
  7. Cut the cookies out using whatever shape cookie cutter you want to use and place them on your prepared baking sheet. You may knead to reform the dough and roll it out several times to cut out all the cookies. Place them in the freezer for 2-4 minutes.
  8. Bake for 7-9 minutes or until they no longer look “wet” and they are lightly golden. Allow to cool a couple of minutes on your baking sheet then transfer them (with the parchment paper) to a cooling rack. Enjoy!
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