WEEK 42: YOUR BEST CHEWY SUGAR COOKIE

Chewy Sugar Cookies #2

Photography by Sarah Shatz

    BY MRSLARKIN | MAKES ABOUT 2 DOZEN

A&M: Mrslarkin’s classic sugar cookie makes use of three sugars: granulated, light brown, and turbinado. The granulated sugar gives the cookie a foundation of sweetness, the light brown adds caramel notes, and the turbinado’s there for a little snap. The cookies are crisp and buttery on the edges and chewy through the center. Mrslarkin added, “One of the things I like best about this sugar cookie is that it’s not tooth-achingly sweet. It’s got a nice proportion of crunch-to-chew. The inspiration behind this cookie came from the New York Times’s chocolate chip cookie recipe, printed March 1, 2000, one of the best chewy cookies I’ve ever tasted.” Perfect for dunking and ice cream sandwiches, we think!

    8 tablespoons (1 stick) unsalted butter, at room temperature

    ½ cup granulated sugar

    ¼ cup light brown sugar

    2 teaspoons vanilla extract

    1 large egg

    1½ cups unbleached all-purpose flour (I use King Arthur)

    ½ teaspoon sea salt

    ¼ teaspoon baking soda

    1 cup turbinado or coarse sugar, for rolling

1. Heat the oven to 375°F. Line 2 large sheet pans with parchment paper.
2. Using a standing or handheld mixer, beat the butter, granulated sugar, and light brown sugar for 1 minute. Scrape the sides of the bowl. Continue beating for another minute. Scrape the bowl again.
3. Add the vanilla and beat for 1 minute. Scrape the sides of the bowl.
4. Add the egg and beat for 1 minute. Scrape the sides of the bowl.
5. Add the flour, salt, and baking soda, and beat for 1 minute. Scrape the sides of the bowl and beat for another minute.
6. Put the turbinado sugar in a small, shallow bowl. Using a small cookie/ice cream scoop (mine is 1½ inches in diameter), scoop balls of dough and drop a few at a time in the turbinado sugar and gently roll them around. Place the balls of dough on the parchment-lined sheet pans, leaving about 1½ inches of space around each. My pans fit 12 cookies very comfortably. Do not press the balls down. This will ensure a chewy middle.
7. Bake for 8 to 10 minutes, turning and reversing the pans midway through baking. Resist the urge to bake your cookies longer, or they won’t be chewy. The tops don’t get much color, but the bottoms do.
8. Place the pans on cooling racks, removing the cookies to the racks after a few minutes. When cool, store the cookies in airtight containers.

Photography by Sarah Shatz

    TIPS AND TECHNIQUES

    If you use a dark, nonstick baking sheet, reduce the oven temperature by 25°F (this is a good general rule for all baking).

        Mrslarkin: “I’ve made these into ice cream sandwiches using coffee ice cream, and rolling the sides in more turbinado—so good!”

    ABOUT THE COOK

    To learn more about Mrslarkin, read her recipe for Lemon Posset.

    WHAT THE COMMUNITY SAID

    mcs3000: “Made these again—can’t thank you enough. The turbinado sugar is like icing on the cake.

        Your recipe actually replaced an old family recipe as my fave.” mdm: “YUM! My three-year-old, Simone, and I had such fun making and eating these together over the weekend—thank you! I don’t have much of a sweet tooth but I have gobbled these up—perfect level of sweetness for my taste.”