“Crack” is a title I reserve for the kinds of sweets that are so freakin sugary-delicious that they’re slightly brain-melting in terms of good/addictiveness. These decidedly qualify.
These cookies are so dang
sweet good that I haven’t made them again since I stumbled across the recipe a few years ago. Because they are crack. A straight shot to the brain of sugar-induced dopamine. If you like pecan pie or crack pie (i.e. some of the sweetest desserts out there), then you’ll love these cookies.
But I can’t emphasize strongly enough that they are sweeeeeeet. If you’ve ever caught yourself objecting to the sweetness of a baked good, these might not be for you. Cause they are the pure manifestation of sugar in cookie form.
And I haven’t even mentioned the brown butter. They’ve got brown butter in them, too. Mmmmm…
You have to be careful not to overbake them – which can be tricky given their coloration. And they’re best within 24 hours of baking. Still good a few days later, but they’re at the peak of deliciousness in the hours just after they’ve cooled. Other than that, I’m out of energy to gush. Just bake them already.
Brown Sugar (crack) Cookies
- 1 3/4 sticks (14 Tablespoons) butter, divided
- 1/4 cup granulated sugar
- 2 cups packed dark brown sugar, divided
- 2 cups plus 2 Tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1 Tablespoon vanilla extract
In a medium saucepan, heat 10 Tablespoons butter over medium-high heat. Cook until melted, stirring or swirling pan constantly until the butter begins to brown. It’ll turn a lovely amber color and develop a slightly nutty aroma. Be careful not to over-brown. Remove pan from heat and transfer browned butter to a large heatproof bowl. Then stir in the remaining 4 Tablespoons of butter until entirely melted, set aside, and allow to cool.
Preheat the oven to 350 degree, and line two large baking sheets with parchment paper.
In a shallow dish, mix the granulated sugar with 1/4 cup brown sugar, stirring until thoroughly combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt, and set aside.
Add remaining 1 3/4 cups brown sugar to the cooled butter and mix until no sugar lumps remain. Scrape down the sides of the bowl, add egg, yolk, and vanilla and mix until fully incorporated (30 seconds). Scrape sides again, then add flour mixture and mix until just combined (around 1 minute). Give dough final stir to make sure no flour pockets remain and ingredients are evenly distributed.
Divide dough into 24 portions, each about 2 Tablespoons, rolling into balls about 1 1/2 inches in diameter. Toss balls in reserved sugar and set on prepared baking sheet – about 2 inches apart (I made a dozen on each sheet). The cookies will spread some in the oven, though not too much.
Bake one sheet at a time, 12-14 minutes, until cookies are browned and still puffy, and the edges have begun to set but the centers are still soft. The cookies will look raw between the cracks and might seem underdone, but they’ll continue to bake as they cool on the sheet. To judge doneness, gently press between the edge and center of the cookie – when it’s done, an it will form an indent with slight resistance. Check early and err on the side of underdone. You won’t regret an underdone batch, but an overdone batch will be disappointing.