Every week, we spotlight a different food blogger whos shaking up the blogosphere with tempting recipes and knockout photography. Below, Billy Green of Wit & Vinegar calls on brown sugar and toffee to make his sugar cookies extra chewy and moist. The recipe appears in Greens recently released cookbook, Whip It Up! Over 75 Fast, Fun and Easy Recipes.
These babies stay nice and chewy thanks to the brown sugar. They practically scream, “Make me into an ice cream sandwich!” and are perfect for gift giving this year. Theyre kind of like chocolate chip cookies without the chocolate chips, though we sneak some ginger and cinnamon in there
Makes about 2 ½ dozen cookies
2 cups all-purpose flour
2 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 ½ sticks unsalted butter, softened
1 ¼ cups dark brown sugar
1 teaspoon vanilla extract
1 large egg
½ cup toffee bits
Flaky sea salt to taste
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and ginger. Set aside.
Place butter and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract, and beat on medium speed for one minute more.
Add the dry ingredients, all at once, to the butter and sugar mixture. Beat on low speed until the dough begins to come together and the flour disappears. Stop the mixer and add the toffee bits. Finish incorporating the ingredients with a spatula. Once all the flour is thoroughly mixed in, cover the bowl with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350°F and line a cookie sheet with parchment paper. Once dough is cooled, scoop medium-sized balls of doughenough for about 2 ½ dozen cookies onto the baking sheet and sprinkle with that flaky sea salt. Bake cookies for 8 to 10 minutes, or until lightly browned around the edges.
Allow to cool on the pan for 5 minutes, before transferring to a wire rack to cool completely. Cookies will last, in an airtight container at room temperature, for up to 5 days.
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