Jacksonville Magazine, May 2020, Special Issue: COVID-19 Outbreak

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BROWN SUGAR COOKIE DOUGH BASE Chef Melanie Cuartelon, Sawgrass Marriott Golf Resort and Spa

Yields: 24 – 30 cookies (depending on your add-ins) OR 12-15 stuffed cookies “This is my go-to cookie recipe. Use this cookie dough base recipe to make a cookie that suits your tastes…or use up whatever you have in the pantry,” says Cuartelon. “Throughout the recipe, keep an eye out of substitutions you can make based on what you have on hand.” You’ll need: 1 c (8oz) unsalted butter*, room temperature ¾ c granulated sugar 1 c light or dark brown sugar (whatever you have on hand) 2 whole eggs, room temperature 1 ½ tsp vanilla extract 3 c all purpose flour 1 tsp baking soda ½ tsp baking powder 1 tsp salt* 3-4 c your choice of add-ins! or 12-15 of your choice sandwich cookie/peanut butter cups * If your household uses salted butter and that’s what you’ve got…use it! Just omit the 1 tsp of salt. If you want to keep this recipe dairy-free, you can easily substitute the butter with a nondairy butter like Earth Balance.

Method of Prep: 1. Pre heat oven to 350ºF. In a separate mixing bowl, whisk together the flour, baking soda, baking powder and salt. 2. Place butter and both sugars in the bowl of a stand up mixer with paddle attachment and beat until light in color and fluffy. 3. Scrape down the sides of the bowls to ensure the butter and sugars are fully incorporated. Turn mixer on medium low speed and add eggs one at a time, scraping down the bowls between additions. Add vanilla. 4. Scrape down the bowl, turn the mixer to medium low speed and gradually add the flour mixture, blending together until fully incorporated—do not overmix. 5. Fold in your add-ins until evenly distributed. If you are stuffing your cookies, skip this step. 6. Scoop two tablespoon portions of cookie dough onto a parchment lined sheet pan, making sure there is at least two inches around each mound of cookie dough. Use your hands to roll your cookie dough into a ball shape and slightly flatten the top with your palm to get a more even shape. * If you are stuffing your cookie dough, scoop two tablespoon portions of cookie dough onto lined sheet tray. Gently press the sandwich cookie or peanut butter cup on top of 12 of the dough mounds. Take the other half of the dough and place on top of the cookie/cup, using your hands, shape the dough around the filling until completely sealed, and round out the edges before baking. For these cookies, you want to have at least 3 inches between each cookie. 7. Bake the cookies for 8 minutes, then rotate 180ºF and bake for another 3 to 4 minutes until light to golden brown. For the stuffed cookies, let the cookie bake for an extra two to three minutes. At this point, I like to sprinkle a bit of sea salt on top to enhance the flavor. 8. Let cool on sheet tray for at least 5 minutes before transferring to a cooling rack. Doing this helps the cookie to rest and you’ll notice the cookie will deflate a little, leaving beautiful crinkles. 9. Store in sealed vessel at room temperature for up to 4 days, if they last that long! Tip! This dough freezes really well! Make your own break and bake cookies by scooping the dough, and storing it in Ziploc bags in the freezer. Fresh homemade cookies every day! Make sure to let them thaw on the lined sheet tray for at least 20 minutes before baking.

Ideas for add-ins: M&M’s, chocolate chips, toffee bits, potato chips, your favorite nut, marshmallows, pretzels, smoked sea salt, toasted sesame seeds, chopped candy bars, dried fruits, orange zest, you name it! Put together a random mixture and call it a kitchen sink cookie.


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