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.
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.
- 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 (12.25 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.