I’ve got a bit of a thing for brown sugar. Maybe it’s because it feels a bit decadent, it’s richer, gooier, more scented than white sugar. Maybe because it reminds me of holidays and treats. Christmas cake, ginger bread parkin for bonfire night, Siminel cake for Easter, they all need brown sugar. It’s been finding it’s way into everything at the moment; cake, marinades, sauces… Brown sugar has all kinds of hidden depths.
I saw this recipe on Joy the Baker. I’ve adapted them to make them a little softer as I like the slightly cakey texture with the brown sugar taste. I’ve added in some chocolate chips too because, frankly, what cookies aren’t just a bit better with chocolate chips? When I first tried these I wasn’t too sure about them. They were nice, but I wasn’t blown away. Then, strangely, I found myself coming back to the biscuit tin. Breaking off a piece here, a few crumbs there, trying to convince myself this was OK because I wasn’t eating a whole cookie even though I was quite quickly working my way through the tin. The caramelly, slightly spicy, slightly salty taste is addictive. The occasional crunch of bitter dark chocolate is the perfect finishing touch.
Brown Sugar Chocolate Chip Cookies
(adapted from Joy the Baker)
1 Cup of Plain Flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 ground ginger
3 oz butter
1/2 cup dark brown sugar
1/2 tsp vanilla extract
1/4 cup dark chocolate chip chunks
In a medium bowl, whisk together the flour, baking powder, salt and spices. Set aside.
In a separate bowl, cream together the brown sugar and the butter. Until smooth, light and fluffy. Add in the egg and vanilla and beat together.
Add in the dry ingredients and mix together until they are well combined. Once its well mixed and you can’t see any more flour, cover the bowl with cling film and pop it in the fridge to chill for half an hour.
Line baking sheets with grease-proof paper. Put table spoon sized amounts on the baking sheets. Give them plenty of room to spread out as they bake. Bake for about 10-12 minutes until they are golden brown and starting to crisp around the edges. Leave them to cool completely.