Chewiest Sugar Cookies

• Vegetarian

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 3 cups All-purpose flour, unbleached
  • 1/4 tsp Baking powder
  • 1 cup Brown sugar, packed light
  • 1/4 tsp Sea salt, fine
  • 2 tsp Vanilla extract
  • 1/2 cup White sugar

• Dairy

  • 1 cup Butter, unsalted

Found on food52.com

Description

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 egg yolks
• 2 teaspoons vanilla extract
• 3 cups unbleached all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon fine sea salt

Directions

• Preheat oven to 350° F.
• In the bowl of a stand mixer (or by hand), cream the butter and the sugars. Add the egg yolks and the vanilla and mix well.
• Combine the flour with the baking powder and the salt in a separate bowl. Add the dry ingredients to the wet ingredients and mix until well blended. [Editors note: We added an additional egg yolk when we noticed the dough was crumbly.]
• If you want to make rolled/cut-out cookies, you should wrap the dough in parchment or plastic and refrigerate until it is thoroughly chilled. You could also make a log out of the dough, freeze it, and then make slice and bake cookies. The third option (and what I usually do) is to shape the dough into balls, which you can flatten a bit with a metal spatula or the bottom of a glass (use a glass with a pattern and youll end up with patterned cookies). Dont flatten them too much, because a bit of thickness helps them keep their shape/ensures they stay chewy, and place on parchment or silpat lined cookie sheets.
• Bake for 12 to 15 minutes, or until slightly brown on the bottoms and around the edges. In my oven, this takes 14 minutes.