Chewy Brown Sugar Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups (250g) all-purpose flour, spooned and leveled
02 -
1 teaspoon baking soda
03 -
1 and 1/2 teaspoons cornstarch
04 -
1/2 teaspoon ground cinnamon (or 1 teaspoon for cinnamon lovers)
05 -
1/4 teaspoon salt
→ Wet Ingredients
06 -
3/4 cup (170g) unsalted butter, melted and slightly cooled
07 -
1 and 1/4 cups (250g) packed brown sugar, light or dark
08 -
1 large egg, at room temperature
09 -
2 teaspoons pure vanilla extract
→ Coating
10 -
1/3 cup (67g) granulated sugar for rolling
# Instructions:
01 -
In a large bowl, mix together the flour, baking soda, cornstarch, cinnamon, and salt. Set this dry mixture aside.
02 -
In a medium bowl, whisk the melted butter with brown sugar until smooth and lump-free. Add the egg and whisk well, then stir in the vanilla extract until everything's well combined.
03 -
Pour the wet ingredients into the dry ingredients and mix everything together using a large spoon or rubber spatula until well combined. The dough will be very soft but thick. Cover and refrigerate for at least 2 hours (this chilling step is absolutely necessary!).
04 -
Preheat your oven to 325°F (163°C) and line two large baking sheets with parchment paper or silicone mats. If the dough was chilled for longer than 2 hours, let it soften at room temperature for about 10 minutes.
05 -
Roll about 2 tablespoons of dough into balls, then coat each ball in the granulated sugar. Place them 3 inches apart on the prepared baking sheets.
06 -
Bake for 8-9 minutes, then remove and gently press down the tops of the cookies to create a crinkly surface. Return to the oven for 2-4 more minutes. They should look puffy and soft in the middle when done. Let them cool on the baking sheet for 10 minutes before moving to a wire rack.
# Notes:
01 -
These cookies will stay fresh for up to 1 week when stored in an airtight container at room temperature
02 -
The cornstarch is the secret ingredient that makes these cookies extra soft and thick
03 -
Make sure to let the melted butter cool slightly before mixing with other ingredients to avoid cooking the egg