The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

Updating a Recipe 

Blaise Doubman 

There comes a certain pain when you stumble across a recipe that no matter how you make it, it turns out differently. When I announced my first cookbook, “Blaise the Baker: Dessert First” to everyone here in the paper, I included a recipe for “Brown Sugar Cookies”. I heard and still do hear, from people who have tried the recipe that either loved it or hated it. There are several “problems” with the recipe in all honesty. Sometimes the cookies are best when the dough is chilled first, however sometimes they are not. I think this depends on the weather. Also, the bake time on the cookies really fluctuate depending on the size of the cookie. But, most of all, the problem lies in the brown sugar itself. It calls for so much and is the main ingredient, however, no matter what the brown sugar cookies want you to think that all brown sugar is the same, it is not. Some brown sugars have more molasses added than others, some are fresher than others and some have been produced differently than the others. This makes a huge difference in taste, texture and the all around cookie. 

So, saying all of that, I have reworked that recipe and that is what I am sharing with everyone here today. This recipe is also a little different in terms of how it finally comes out. Why? Because you can research online and find that any “brown sugar cookie” has faults because, like I mentioned from above, brown sugar is not the same as white granulated sugar. White granulated sugar does not have anything added, whereas brown sugar, does. So, given just that, different brands will end up with different results. I prefer “Domino” brand in both light and dark brown sugars. 

Chewy Brown Sugar Cookies 

2 cups white all-purpose flour

1 1/2 teaspoons cornstarch

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 sticks unsalted butter, melted

1 1/4 cups light brown sugar, packed

1 large egg

1 tablespoon pure vanilla extract

1/3 cup white granulated sugar mixed with 1 teaspoon ground cinnamon 

Start by whisking together the white all-purpose flour with the cornstarch, baking soda, ground cinnamon and salt. 

In another bowl cream together the melted unsalted butter with the packed light brown sugar until smooth and combined.

To the smooth butter and brown sugar mixture, beat in the large egg and pure vanilla extract. 

Add in the dry ingredients and stir until combined.

Cover and chill in the refrigerator overnight.

When ready to bake, preheat oven to 325 degrees F and line several large baking sheets with parchment paper.

Roll dough balls into larger tablespoon size balls and roll them into the sugar and cinnamon mixture before placing them onto the prepared baking sheets. Leave about 2-inches of space between each cookie. Gently press down on each cookie.

Bake, in preheated oven, for 14 minutes. 

Remove and allow to cool before enjoying. 

Believe it or not, no matter how these cookies turn out for you, a little strawberry jam on top is a delicious combination! 

Ask and Answer: Local reader, Ginny Marsh, sent me the following email, “I really enjoy your column and frequently save recipes that sound scrumptious! Enjoyed today’s subject of “Snow Ice Cream”. I have been making and eating Snow Ice Cream longer than you have been alive, but the “recipe” remains the same. I have never measured any of it, or added anything extra, and as you said, a lot depends on the texture of the snow, but it remains my favorite winter dessert!” Thank you for your dedication and support Ginny.