I’m not good at waiting. But then again, are any of us? Perhaps it’s a symptom of our instant gratification society. If a text or email goes unanswered for five minutes we freak out, as though our world is going to end. Really though, waiting has never been fun.
If you saw me sitting in doctors’ office waiting rooms you would think I’m being sent to a firing squad. I shake like a leaf, rocking back and forth, and turn paler than my usual shade of ghostly white. An inability to smile or focus on anything strikes as five minutes turn into ten and ten in thirty. It’s even worse when no one else is in the office, as I can’t help but wonder what everyone is doing.
And then there’s waiting at home for the cable/phone/plumber/general home improvement guy. They give you those nice two or three hour windows. You hope they’ll get there toward the beginning of it. But do they? Of course not. With thirty seconds to spare, just as your about to call and complain, a day wasted unnecessarily, the doorbell rings.
I don’t text, but I frequently communicate with people via telephone or email. When I’m just staying in touch or contacting someone for fun, waiting in between conversations doesn’t bother me. We’re all busy. I get it. I often take my time responding as well. But when I’m trying to make plans or find out important information, I go crazy waiting. It’s all I can talk or think about. I often just make another call. And, man, if I had a dollar for every time the person on the other end said they were just about to call me, I wouldn’t have to worry about money ever again.
I have kept you waiting way too long for these Brown Sugar Cookies. I made them awhile ago and knew I’d post them, I just wasn’t sure when. I pulled one out of the freezer for a treat last week and fell in love all over again. I knew I had to post them ASAP! The edges are crispy while the interiors stay super chewy. The rich, slightly nutty flavor from the brown butter is perfectly accompanied by the sugar coating. Plus, no chilling is required – no waiting to make . . . and eat these cookies!
- 1 ¾ sticks unsalted butter
- 1 ¾ cups packed dark brown sugar
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg, plus 1 large egg yolk
- 2 tablespoons pure vanilla extract
- ¼ cup granulated sugar, for topping
- ¼ cup dark brown sugar, for topping
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
- In a medium saucepan, cook butter until it turns a deep amber color and smells nutty. This may take awhile, but do not walk away from it, as it can burn quickly. The butter will melt and then boil, continue to boil until it is brown and then immediately remove from the heat. Cool for 15 minutes.
- In a medium bowl, stir together flour, baking soda, baking powder, and salt
- In a large bowl, combine cooled brown butter and sugar until fully incorporated. A hand or stand mixer would also work, but this is easy to do by hand. Add the egg and egg yolk and mix until light and fluffy. Stir in the vanilla before adding the flour mixture and stirring until just combined.
- In a small bowl, combine remaining sugars for topping.
- Using a regular sized ice cream scoop, scoop batter and form it into a ball. Roll each ball in the sugar mixture so it is completely coated. Place on 1 of the prepared baking sheets. Continue until all the cookies have been formed, leaving as much space as possible between the cookies.
- Bake for 15-18 minutes until cookies have spread and are beginning to set. Cookies may be served warm or at room temperature. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.
Recipe adapted from Joanne Eats Well With Others