Billingtons Light Brown Sugar Cookies
Chewy, brown, chocolate chip cookies made with muscovado sugar.
Servings 24
Cost 5
Ingredients
- 9 ½ tablespoons unsalted butter, softened (135 grams)
- 6 tablespoons granulated sugar (80 grams)
- 6 tablespoons light muscovado sugar (80 grams)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ scant cups all-purpose flour or gently spooned, but please weigh 190 grams for best results! I used the weight. (190 grams)
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅔ cup good chocolate chips (plus a little more) (114 grams)
Instructions
- Preheat oven to 325 degrees F. or use a convection oven and bake at 330 degrees F. Line a baking sheet with parchment paper.
- In a large bowl with an electric mixer, beat butter, granulated sugar and muscovado sugar until light and creamy. Add egg and vanilla and beat just until mixed.
- In a medium size bowl, sift or just whisk together the flour, baking soda and salt.
- Add flour mixture and stir until blended.
- When flour is blended, stir in the chips and nuts.
- Use a medium size cookie scoop and scoop out about 24 rounds.You can chill all the rounds for a few hours or days and bake as needed or bake right away.
- Bake until done! At 325 degrees they might take 15 minutes. At 330 convection the time will be shorter.
- Let cool on baking sheets for 3 minutes then remove to a wire rack and let cool completely.
