Tag: all purpose flour

Beginnings and Brown Sugar Cookies

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I figured I would kick-off my blog with a recipe I had made that was roughly based on Sabrina Synders’s recipe which I will link here:
https://dinnerthendessert.com/brown-sugar-cookies/

I made some modifications to her original recipe just based on personal taste.

Firstly, instead of using AP (all purpose) flour, I used cake flour. Cake flour is different that regular AP flour. It has a lower protein content and is made of bleached winter wheat. It is softer, and lighter and much finer than your run of the mill AP flour because it has been super ground until it is delicate enough. And this lower level of protein inhibits the formation of gluten. This is nice because usually if there is more gluten in a food, it is associated with a more tough, resistant, and chewy texture. And on top of all that, the fact that it’s bleached also prevents the gluten formation. I wanted to go for that extra light texture because the recipe had 2 cups of dark brown sugar, which could be a very heavy and decadent cookie. I wanted it to be enjoyed as a few cookies in one sitting, not just one that would give you a stomach ache if you ate more that one.
All-purpose flour: 9-12% protein content.
Cake flour: 6-8% protein content 

Another adjustment I made was also in efforts to make the cookie light and chew, was to incorporate dairy-free butter in the recipe. The recipe calls for 14 Tbs of butter. You heat 10 in a saucepan and then after it browned, move to another bowl and add in the final 4 Tbs of butter. I used Earth Balance Original as the 4 Tbs in place of the last 4 Tbs of butter. I noticed that my cookies did not spread as much as the recipe I was referencing, most likely from the lack of butter. I think (correct me or let me know if this is wrong) the Earth Balance and butter has a higher melting point than butter, so there was more integrity in the mix.

I would not recommend this recipe if you plan on doing different cut-outs or decorations. They did spread a little bit but I do not think it would hold other shapes well.

I also was experimenting with how baked I wanted my cookie to be. I had them in the oven for 12 minutes the first batch and took them out when I saw brown creeping up the sides. However, they were pretty crunchy, with some chew in the middle. The second batch was better- I took them out at 10 minutes which is when they were the perfect amount of softness in the middle and crispy around the edges. Given, my oven runs hot even with the speed bake off.

Whew! What a load of information! Overall, it was a perfect cookie for a cold rainy day, eating them while they are straight out of the oven, warm and chewy with some tea. All I can say is, ah magnific! Here is my tweaked recipe and huge shoutout to
https://dinnerthendessert.com/ for coming up with the original and amazing recipe!

Brown Sugar Cookies

Yield: 44 cookies

Prep Time: 15 minutes

Cook Time: 15 minutes max

Total Time: 30 minutes

INGREDIENTS

  • 10 tablespoons unsalted butter 
  • 4 Tbs Earth Balance Original
  • 1/4 cup sugar
  • 2 cups packed dark brown sugar
  • 2 cups cake flour plus 2 tablespoons
  • 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

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. In a saucepan melt 10 tablespoons butter over medium-high heat (mine was more at high heat). It helps if you cut the butter into Tbs before melting to speed up the process. Whisk constantly until butter starts to brown, about 4-5 minutes Pour into bowl, add Earth Balance Original to same bowl and set to the side.
  3. In another bowl whisk together sugar, 1/4 cup brown sugar, flour, baking soda, and baking powder.
  4. Add the rest (1.75 cup) dark brown sugar and salt to butter and whisk until smooth, this may take a minute but if you put in the work now, you won’t regret it. You can not “over mix” at this part. Whisk the egg, egg yolk, and vanilla in a bowl until it it thorighly combined. Then add it to the butter and sugar mixture.
  5. Combine butter mixture with dry ingredients, pouring the dry inmgredients in 3 separate installations, stirring it all together until a dough forms.
  6. Use a Tbs measure to portion out each cookie, making sure to roll it into a ball. Optional: sprinkle sugar on top.
  7. Bake for 10-12 minutes until you see just the littlest bit of brown on the edges. And when I say little bit, I mean it. These cookies can brown really quickly once they reach a certain point. Keep your eyes on this!

My recipe made 44 cookies