Why It Works
- Melted butter makes for denser, chewier cookie.
- Rolling the dough in brown sugar doubles down on brown sugar flavor, while adding a crackly texture to the exterior.
Light brown sugar gives these soft and chewy cookies their delicate molasses flavor. By using melted butter, the cookies become extra dense, while also making this a quick one-bowl recipe—no stand mixer required! Each cookie is also rolled into bonus brown sugar, so they bake up with a simmering and crackly crust.
- 14 tablespoons unsalted butter, melted (7 ounces; 200g)
- 1 3/4 cup packed light brown sugar, divided (12.25 ounces; 350g)
- 3/4 teaspoon Diamond crystal kosher salt; for table salt, use about half as much by volume or the same by weight (3g)
- 1 large egg (55g)
- 2 teaspoons vanilla extract (10ml)
- 2 cups all-purpose flour (10 ounces; 285g)
- 1 teaspoon baking powder (4g)
- 1/2 teaspoon baking soda (2g)
Getting Started:Adjust two oven racks to upper and lower middle positions and preheat the oven to 350°F (177°C). Line two rimmed baking sheets with parchment paper.
Stir butter, 1 1/2 cups (10.7 ounces; 300g) 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 rimmed baking sheets (7 to 8 per pan). Add remaining 1/4-cup (1.5 ounces; 50g) 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.