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flameDessertBaking & SweetsWeekend project
Brown-Edge Cookies
Cook1 hour 15 minutes
ServesYield about 4 dozen
Ingredients
- 1 pound/453 grams unsalted butter, at room temperature
- 1 pound/453 grams granulated sugar (2 1/4 cups)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups/384 grams all-purpose flour
- 1 teaspoon fine salt
Instructions
- Arrange two racks around the middle of the oven and heat oven to 375 degrees. Using a stand mixer with the paddle attachment or an electric hand mixer, cream butter and sugar on medium-high until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl. Add egg and vanilla. Beat on medium until incorporated, about 1 minute.
- Add 1 cup flour and the salt and beat on low to just combine. Scrape down the sides of the bowl. Add the remaining 2 cups flour and beat on low until incorporated. Scrape down the bowl, then beat on medium for 30 seconds just until no flour streaks remain.
- Drop heaping tablespoons of dough onto 2 parchment-lined baking sheets, spacing them 3 inches apart as the cookies spread quite a bit while baking.
- Bake 2 sheets at a time, rotating the pans halfway through, until the edges are lightly browned and the centers are slightly puffed, 10 to 12 minutes. Repeat with the rest of the dough.
- Cool on the pans on wire racks for 10 minutes, then transfer cookies to the rack to cool completely. Store in an airtight container at room temperature for 5 days, or in the freezer for up to 6 months.
Originally published at cooking.nytimes.com. Reproduced for personal collection.