These warm and chewy brown sugar cookies really hit the spot, and in only 30 minutes.
Why It Works
- melting the butter makes for denser, chewier cookies.
- Rolling the dough in brown sugar doubles down on brown sugar flavor while adding a crackly texture to the exterior.
- Yield:makes 14 to 16 cookies
- Active time: 10 minutes
- Total time:25 minutes
- 14 tablespoons unsalted butter, melted (7 ounces; 200g)
- 1 3/4 cup packed light brown sugar, divided (12 1/4 ounces; 350g)
- 3/4 teaspoon salt (3g)
- 1 large egg (50g)
- 2 teaspoons vanilla extract (10ml)
- 2 cups (10 ounces) all-purpose flour (285g)
- 1 teaspoon baking powder (4g)
- 1/2 teaspoon baking soda (2g)
Adjust two oven racks to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
Stir butter, 1 1/2 cups brown sugar, and salt in a large bowl until combined. Stir in egg and vanilla until combined. Add flour, baking powder, and baking soda to bowl and stir until combined.
Scoop 1/4 cup sized balls of dough onto baking sheets (7 to 8 per pan). Add remaining 1/4 cup brown sugar to now empty (unwashed) bowl. Roll each dough ball into sugar, return to pan, and press to about 1 inch thick.
Bake until tops have puffed and cracked, and edges are golden, 9 to 11 minutes, rotating pans from top to bottom and front to back halfway through baking. Let cool on pans for 5 minutes, then transfer to wire rack to cool.