Brown Cookies Chewy (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 extra-large egg
02 -
A large egg yolk
03 -
2½ teaspoons vanilla extract
04 -
375 grams (1¾ cups) brown sugar—use light, dark, or any mix you like
05 -
226 grams (1 cup or 2 sticks) unsalted butter, softened and divided
→ Dry Ingredients
06 -
¾ teaspoon fine sea salt
07 -
350 grams (2½ cups) all-purpose flour, with extra for adjustments
08 -
1 teaspoon baking soda
# Instructions:
01 -
Pop the bowl of dough into the fridge and leave it there for at least 30 minutes.
02 -
In a large mixing bowl, whip the browned butter, leftover ½ cup butter, and brown sugar for about 3 minutes until fluffy. Blend in both the whole egg and yolk along with the vanilla for another minute. Slowly add the flour, salt, and baking soda until it all comes together. Add 1-2 more tablespoons of flour if it’s sticky.
03 -
Heat your oven to 350°F. Put parchment paper or baking mats on two trays.
04 -
Roll the dough into balls and space them about 2 inches apart on your trays. Bake for 10 minutes, just until the edges get a nice golden color but the centers stay soft.
05 -
Let the cookies sit on the tray until the middles firm up. Then move them to a rack to cool all the way.
06 -
In a small pan, melt ½ cup of butter on medium heat. Stir now and then for a few minutes until the butter goes golden and smells nutty. Pour it into a bowl and let it sit for 5 minutes.
# Notes:
01 -
A light-colored pan helps you see the butter turning brown faster.
02 -
If you want thicker cookies, add ¼ cup more flour and chill for at least an hour.
03 -
For a holiday flavor, mix in cinnamon and 1-3 teaspoons of molasses.