Chewy Brown Sugar Cookies
I absolutely love love LOVE these cookies! And they almost never came to be!
I went to a meeting last week and was gifted a load of brown sugar, which... of course I'll take it!
I was looking up recipes and found this gem from Sally's Baking Addiction - game changer.
They are super soft and chewy in the center and are flavor machines!
And best of all - they're SO easy to make! No mixer required!
I deviated from the recipe a bit for cooking time and technique (See those lines on the cookies? Those are my fingers, folks.) but for the original instructions check HERE. Homegirl is brilliant, so definitely browse around her blog!
You Will Need:
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons corn starch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) butter, melted
1 1/4 cup brown sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1/3 cup granulated sugar, for rolling
Directions:
In a large bowl, combine flour, baking soda, starch, cinnamon, and salt.
In a medium bowl, whisk melted buter and brown sugar until big clumps are gone. Add egg and whisk in vanilla until smooth. Pour wet ingredients into dry ingredients and mix with a spatula until smooth.
Cover with plastic wrap and refrigerate dough for at least two hours, or up to 3 days.
Preheat oven to 325 degrees and taking a heaping tablespoon of dough, roll into a ball, then roll into sugar. Bake 8-9 minutes, push cookie down, then bake for 1-2 more minutes. Center will be soft. Let it happen.
Let cool before devouring. These cookies will keep for up to a week at room temperature, or can be frozen. (In the form of an ice cream sandwich would be brilliant.)
Look at that batter... it looks like a giant vat of peanut butter... Mmmmm...
Rolled in sugar and ready to be baked! (I smashed mine down just the slightest bit before baking.)
These cookies taste even better the next day and don't lose their chewiness either! It's magic. There's no other way to explain it.
Comments
This is my absolute favorite cookie recipe. EVER. I just came upon the recipe before the holidays last year, but have made them a bunch of times, and people lose their mind over them. Every time. They're like this ridiculously amazing soft, buttery, butterscotch cookie that just melts in your mouth.
P.S. Miss ya girl! Hope you're doing well!
Yeah, you HAVE to make those brown butter cookies and let me know what you think. I mean, I only discovered that recipe last December, but have already declared it my FAVORITE COOKIE EVER, and it prompted me to start using brown butter in everything. Which reminds me... have you ever made brown butter rice krispie treats?? DO IT. Use the regular recipe, but brown the butter. Also--and this is imperative--throw in a generous amount of Maldon sea salt at the same time you dump in the cereal. It HAS to be Maldon, because it's the coarse flake that makes it. Take to a get-together and then watch everyone kind of ignore it at first because it's "meh, just rice krispie treats" and then quickly start devouring them like rabid animals once they realize how amazing they are.
And OMG Katie! Those Rice Krispies treats sound amaaaziiiing! I'll have to make those this week too! #toomanysweetstoolittletime