New year, new recipe. This one was on the back of the Chipits bag. It’s a bit unusual because it uses only brown sugar (almost as much sugar as flour) instead of a mixture of brown and white. I figured this would add moisture and a deeper, caramel flavour so I went with it.
This recipe excited me because it starts with melted butter. I don’t have an electric mixture so I must use brute force to cream softened butter with sugar. Starting with melted butter takes the heavy work out of baking.
I added a splash of vanilla even though it wasn’t in the recipe because vanilla equals flavour. I also love its scent and feel particularly baker-ly when I cook with it.
The verdict: heavy dense cookies with very little flavour (thank goodness I added vanilla–they’d have been like lumps of plaster without it.)
I’m not giving up on the idea of melted butter for baking, but I’m going to tweak some other things.