Chewy Brown Sugar Cookies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 egg yolk (from a large egg)
02 -
2 teaspoons and ½ more of vanilla essence
03 -
¾ cup light brown sugar (dark sugar can be used too or combined)
04 -
1 whole large egg
05 -
1 cup butter, softened (or 2 sticks, a total of 226 grams), split in half
→ Dry Ingredients
06 -
A teaspoon of baking soda
07 -
2 and a half cups of regular flour (an extra sprinkle can be added if the dough is sticky)
08 -
¾ teaspoon fine salt (use sea salt for best taste)
# Instructions:
01 -
In a small, heavy pan, gently melt ½ cup of the butter at medium heat. Let it cook while stirring or swirling for about 3 to 5 minutes until the color shifts to amber and it gives off a nutty scent. Pour into a dish and cool it down for five minutes.
02 -
Preheat your oven to 350°F. Take two baking trays and line them with parchment paper or silicone baking mats.
03 -
Use your mixer to whip together the browned butter, the other half of the butter, and sugar for 3 minutes until it’s creamy and smooth. Drop in the egg, egg yolk, and vanilla extract, and mix for another minute. Add the flour, salt, and baking soda and combine everything until it all comes together. If the mix feels overly wet, sprinkle in 1–2 extra tablespoons of flour.
04 -
Put the dough in the fridge and let it rest for no less than 30 minutes.
05 -
Form the dough into scoops and lay them out on the baking trays with 2 inches of space in between. Bake for about 10 minutes, just until the edges are golden, but the centers are still soft.
06 -
Leave the cookies on the baking trays to set, then move them over to a wire rack to finish cooling off.
# Notes:
01 -
Using a shiny, light-colored pan can help you easily see the butter changing color when browning.
02 -
For chunkier cookies, toss in ¼ cup more flour and let the dough chill for over an hour.
03 -
Want festive flavors? Add a sprinkle of cinnamon and stir in 1–3 teaspoons of molasses.