Chewy Sugar Cookies

Because of my love for cooking and my love for America's Test Kitchen, I signed up with ATK to be one of their home "test cooks". Some of the recipes that I get sent to try don't sound all too appealing so I pass them up, but every once in a while I get something that I can't wait to try. Rewind to March of this year.

I received an email from ATK asking me (and I'm sure hundreds of others of course) to try out a new recipe for Sugar Cookies. Their goal was to create "A simple, traditional sugar cookie with a balanced flavor, crisp edges, chewy center, and an attractively crackled top." Lucky for me, we were going to be heading over to a friend's for dinner within the testing range so I decided to whip up a batch.

And they were a hit, time after time, whenever I made them, compliments to the recipe/taste always ensued. And it was confirmed that Cook's Illustrated achieved their goal 100%. So why is it that it is taking me so long to share the wealth with you? Part of being a "test cook" is to agree to not publish the recipe online, in forums, any other types of media, or pass it along to others until the recipe has been finalized and essentially deemed worthy to obtain the Cooks Illustrated/ATK name. Well this past November, that time came and they published the final product in Cooks Illustrated magazine.

Quick pic of the cookies as we were rushing out the door! I can't seem to find my pics from before....

I was happy to see that the version of the recipe that was sent to me was exactly the same as the published recipe sans the amount of oil being lessened slightly. I think this greatly helps the one problem that I had with the original recipe, dough that was way to sticky. The final recipe still achieves the crisp edge, chewy center, and crackled top that has become such a hit among our friends and family.

Okay, okay, enough babbling already!


Chewy Sugar Cookies
Cook's Illustrated Nov 2010

Makes 2 dozen cookies

The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.

Ingredients

• 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 1 1/2 cups (10 1/2 ounces) sugar , plus 1/3 cup for rolling
• 2 ounces cream cheese , cut into 8 pieces
• 6 tablespoons (3/4 stick) unsalted butter , melted and still warm
• 1/3 cup vegetable oil
• 1 large egg
• 1 tablespoon milk
• 2 teaspoons vanilla extract

Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.

2. Place 1½ cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated.  

Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.

3. Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.

4. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.