The deep flavor of brown sugar is quite mystifying. And it also keeps cookies soft and chewy with it’s inherent moisture. These really won’t disappoint with their unique texture and robust flavor.
I have yet to find someone who doesn’t like brown sugar.
To be honest, is it even possible to dislike the flavor of brown sugar? Granted, sugar is sometimes too sweet. And molasses isn’t too appetizing to some people.
But put together? Well, I should think the sweetness of sugar balances out the bitterness of molasses perfectly. And in doing so, the flavor beneath bitter is revealed. It’s deep, robust and rich. That’s exactly what sugar lacks with its rather flat sweetness.
Brown sugar is somewhat like milk to me. It’s a flavor I’d like to transfer directly into things like pudding, cookies and cake. But, like milk, that’s a little hard to do. When making pudding, you have to add egg. The pure, refreshing flavor of milk is disrupted. The rich, robust profile of brown sugar is diluted. When making cookies or cake, it’s the same problem.
And there’s a way to make brown sugar cookies, also without cutting into the flavor.
2 cups / 250g plain flour
1 teaspoon baking soda
½ tablespoon cornstarch
1/8 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup / 170g unsalted butter, melted
1 cup / 200g dark brown sugar
2 teaspoons vanilla extract
1 tablespoon molasses *omit if desired
1. Preheat oven to 160 degrees Celsius.
2. Whisk together flour, baking soda, cornstarch, cinnamon and salt.
3. Whisk together butter and sugar.
4. Whisk in the egg, vanilla extract and molasses.
5. Fold in the dry ingredients.
6. Scoop one tablespoon of cookie dough per cookie onto a cookie sheet, leaving at least 1.5 inches between each scoop.
7. Bake for 9-10 minutes, until the edges are golden brown and the centre is soft set.
8. Remove from the oven and allow to cool for 1-2 minutes on the cookie sheet before transferring to a wire rack to cool completely.