Recipe by Joanne Bruno
One should never underestimate the power of a sugar cookie.
Mere proximity to these cookies compounded with the frustration of being unable to open the puppy-proof container they were in drove my dog to devour an entire container of hermit crab food as an unfortunate replacement (the cap of which she was somehow able to pry open). I kid you not.
So while they may not be “fancy”, they are pretty much chewy, outrageously vanilla-infused cookie perfection. Certainly the kind of cookies that intense cravings are made of.
Makes 2 dozen, adapted from Averie Cooks
Servings: 24 cookies
Calories per serving: 72 per serving
Prep time: 3 hours, 10 minutes (including refrigerator time)
Cooking time: 10 minutes
Total time: 3 hours, 20 minutes
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
2 tbsp cream or milk
1 1/2 tsp vanilla extract
1 cup flour
3/4 cup bread flour
1 tsp baking soda
1/4 tsp salt
1. To the bowl of a stand mixer fitted with the paddle attachment, cream the butter on low speed until smooth, 1-2 minutes. Add the sugars and beat on medium-high speed until creamed and fluffy, 2-3 minutes. Scrape down the sides of the bowl. Add the egg, cream, and vanilla extract and beat on medium-high speed until light and fluffy, 4-5 minutes. Scrape down the sides of the bowl. Add the flours, baking soda, and salt. Mix until just combined. Transfer the dough to an airtight container and refrigerate for at least 3 hours, and up to 5 days.
2. When ready to bake, preheat the oven to 350. Line two baking sheets with Silpats or parchment paper. Using a medium cookie scoop (1 1/2 tbsp), form cookies and place
on baking sheets, about 2 inches apart. Bake for 8-10 minutes or until pale golden and edges have just set. Cookies will look underdone, but take them out anyway if you
want a chewy cookie! Allow cookies to cool on the baking sheet for 10 minutes before removing to a wire rack. Repeat with second baking sheet.