Favourites of Spellbound: Fern’s Comfort Cookies
The first in our “Favorites of Spellbound” series, Fern’s Comfort Cookies! These ooey-gooey cookies are great for any occasion, whether you’re welcoming a new neighbor to town, running errands, or need to fend off a wild jackalope. Fern is convinced that they are made of magic, because they can warm you up on the coldest and dreariest of days. Just be careful, as these gooey treats can leave quite the mark on a book page (there was an incident with Melody and chocolate fingerprints that Fern would rather not speak about).
If you’d like to try these cookies yourself, here’s the recipe! Tag us if you decide to have a go at making them. Happy baking and remember to stay Wyrd!
Fern’s Comfort Cookies
Ingredients
1½ cups (200 g) all-purpose flour (spooning into measuring cups, then levelling)
1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt
¾ tsp. (4 g) baking soda
¾ cup (1½ sticks; 169 g) unsalted butter, divided
1 cup (200 g) (packed) dark brown sugar
¼ cup (50 g) granulated sugar
1 large egg
2 large egg yolks
2 tsp. vanilla extract
6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips
Directions
Place racks in upper and lower thirds of oven; preheat to 190°C (375F). Whisk flour, salt, and baking soda in a small bowl; set aside.
Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).
Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).
Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.
Cookies can be made 3 days ahead. Store airtight at room temperature.
(Adapted from BA’s Best Chocolate Chip Cookies recipe)
Blog post written by Annie Durwood
Community and Relationships Manager at Wyrdren Games