Brown Sugar Chocolate Chip Cookies (Cow Chip Cookies) Recipe - The Cookie Rookie® (2024)

FAQs

What does extra brown sugar do to cookies? ›

By holding that extra moisture and delaying the sugar's recrystallization, brown sugar has the wonderful ability to give you a moist, bendy, chewy cookie.

A cowboy cookie is basically a souped-up oatmeal cookie with chocolate chips, roasted pecans, and sweetened flake coconut. Former First Lady Laura Bush's recipe included one tablespoon of cinnamon, a unique addition and not typically included.

For chewier and more flavorful cookies, use more brown sugar than white sugar. Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it contains more molasses.

The origins of "cowboy cookies" are unknown although they have been variously attributed to Texas or the Old West. The story that describes them in originating in the Old West claims that they were eaten by cowboys as a high energy snack that could be easily carried.

Regarding the extra acidity of dark brown sugar, acid activates baking soda, so if you use dark brown sugar to make, say, cookies, your cookies will rise higher, but only slightly.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

I prepared the Rolls Royce PB-Chocolate Chip Cookies recipe from Snoop Dogg's “From Crook to Cook” as mentioned below. I must note that natural, creamy peanut butter worked fine. The dough is supposed to make three dozen.

A yellowhammer cookie is a type of stuffed drop cookie containing peanuts, pecans, oats, honey and peanut butter. Invented for a school baking competition, it became the official state cookie of Alabama later that year. The recipe includes locally relevant ingredients and is named after Alabama's state bird.

I like to use 3/4 all purpose and 1/4 bread flour for a chewier texture, but 100% all purpose is pretty standard for a chocolate chip cookie recipe.

I always bake with dark brown sugar. It imparts slightly more moisture to a cookie dough than light brown sugar, making the final cookies slightly softer and chewier. If you want your cookies to be shapes, you can use my chocolate chip cut out cookies recipe.

Should I use salted or unsalted butter for cookies? ›

Baking recipes typically call for unsalted butter because the amount of salt in salted butter varies depending on the brand – there is no “industry standard.” For example, if you use one brand of salted butter in a recipe, and we use another, our baked goods could end up tasting very different from one other.

While the English primarily referred to cookies as small cakes, seed biscuits, or tea cakes, or by specific names, such as jumbal or macaroon, the Dutch called the koekjes, a diminutive of koek (cake)...

Nearly 93% of all American households serve and enjoy cookies as treats or after meals. However, it's the chocolate chip cookie that's the most popular in the U.S. and around the world.

What happens if you increase the amount of sugar called for in cookies? Conversely, when you increase the sugar in cookies, you'll get cookies that spread more and have an ultra moist and chewy texture in addition to a sweeter flavor.

If your recipe has the sugar dissolving or melting into a liquid, you can actually use the hardened stuff without issue. But if your recipe calls for creaming (like with these cookies) or blending the sugar into a batter, you want to re-soften it before using.

Brown sugar contains molasses, which may change the texture and flavor your baked goods, but the sweetness level will be the same. Brown sugar is refined white sugar with molasses added back to it.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.