Another show that has garnered great praise in my family is America’s Test Kitchen.  It is fantastic.  (I also highly recommend their cookbook).  For those unfamiliar with ATK, they do more than just cook.  They test and they explain.  For example, in the following recipe, the butter is melted.  They explained this created a chewier cookie than creaming the butter and then showed the crispy creamed butter cookie.  The cook books also provide information such as the preferred brand of peanut butter to use in cookies.  It removes a lot of the guesswork and adds some science.  I love it.  I’m such a nerd.

I saw these cookies on the show and new I had to make them right away.  Less than 24 hours after the show right away.  The result?  They were delicious.  They were decadant.  They have become an instant favorite.

Then I had second thoughts about sharing the recipe.  I wanted to keep them all to myself.  Bake them as gifts and have others be jealous when they tasted the rich flavor.  I would smile to myself as I said, “oh no, I couldn’t possibly share my signature recipe.”

Then I got mischevious.  What if I posted the recipe but provided wrong measurements for the ingredients?  No one would ever be able to duplicate the recipe to the same level of awesome and the cookies would be mine.

Then I got really mischevious.  What if I posted the recipe, but then told people I thought about typing it incorrecly.  They would assume the right one was then posted for sure.  I could have my cookies and eat them too.

I am a cookie genius.  So with that, I leave you with the recipe and let you decide how accurate it is…..

Although I suppose you could just look it up online.  Darn you internets, my evil cookie domination plan has been foiled!

Brown Sugar Cookies
From America’s Test Kitchen

• 14 tbsp unsalted butter
• 1/4 c granulated sugar
• 2 c packed dark brown sugar
• 2 cups all-purpose flour + 2 tbsp
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 large egg yolk
• 1 tbsp vanilla extract

1. Brown 10 tbsp of the butter in a skillet (~2-3 minutes) over medium-high heat.  Add the remaining 4 tbsp and set aside to let cool ~15 minutes
2. Preheat oven to 350 °F
3. In a shallow bowl, mix the granulated sugar and 1/4 cup of the db sugar in a bowl.  Set aside.
4. Whisk the dry ingredients together in a bowl and set aside.
5. Add the remaining db sugar to a bowl and add the salt.  Stir in the melted butter mixture.  Add the egg, egg yolk and vanilla and stir.  Add the dry ingredients and mix until combined.
6. Pull the dough out of the bowl and put on the counter.  Cut into 24 equal portions.  Shape the pieces into balls and roll them in the white/brown sugar mixture.
7. Bake 12-14 minutes.  Let sit on the pan for 5 minutes before transferring to a wire rack.  Do not overcook or they shall not be chewy and delicious.