Chewy Molasses Cookies 2 cups all-purpose flour 2 teaspoons baking soda 1½ teaspoon ground cinnamon 1 teaspoon ground ginger ¾ teaspoon ground cardamom ½ teaspoon kosher salt 1 large egg ½ cup (1 stick) unsalted butter, melted ⅓ cup granulated sugar ⅓ cup mild-flavored (light) or robust-flavored (dark) molasses ¼ cup (packed) dark brown sugar Coarse sanding or raw sugar (for rolling) Nutritional Information Calories (kcal) 80 Fat (g) 3 Saturated Fat (g) 2 Cholesterol (mg) 15 Carbohydrates (g) 12 Dietary Fiber (g) 0 Total Sugars (g) 6 Protein (g) 1 Sodium (mg) 120 View Step-by-Step Directions Place racks in lower and upper thirds of oven; preheat to 375°.
Chocolate Chip Cookies Recipe Chocolate Chip Cookies: Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. In a separate bowl, combine flour, baking soda, and salt. For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Makes about 4 dozen - 3 inch round cookies. Note: You can freeze this dough. View comments on this recipe on YouTube
Brown Sugar Oatmeal Cookies Luscious, dark and chewy. A nice take on the ol' classic! I love cookies. I love allllllll kinds of cookies. I especially love cookies I don’t know very well! (Sorry. Anyway, I love cookies. So yesterday, in between the nine loads of laundry I knocked out (do you know how long it takes to do nine loads of laundry? Anyway, it turns out that brown sugar—not the oats—is really the star of the show (hence this recipe’s title) and the result is a dark, magical cookie that’s as good at room temperature as it is warm straight out of the oven. Here’s how I made ’em! First, soften some buttah. All I knew was, cookies would somehow be involved. Throw the butter into the mixer. Add two big ol’ cups of dark brown sugar. Then mix it around… Until it’s a big mushy bowlful of ridiculously delicious wonderfulness that’s you’d really like to spread on a piece of toast. Add some vanilla and mix it in… Then crack in an egg and mix it in. Scrape the sides… And beat in another one o’ dem egg thangs. A teaspoon o’ salt…
Secret Ingredient Chocolate Chip Cookies Recipe Secret Ingredient Chocolate Chip Cookies Can you guess the secret ingredient in this new recipe for the best-ever chocolate chip cookies? Here are a few hints: 1. Still stumped? The secret ingredient in my chocolate chip cookies is none other than … cream cheese! Ready to up your chocolate chip cookie game? DO use brown sugar in addition to granulated sugar. Drooling yet? Salty Chocolate Chunk Cookies Place racks in upper and lower thirds of oven and preheat to 375°. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside. Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). DO AHEAD: Cookies can be made 1 day ahead.