Chewy Brown Cookies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
226 grams (1 cup or 2 sticks) unsalted butter, softened, split into two portions
02 -
375 grams (1¾ cups) brown sugar—light, dark, or a mix of both
03 -
1 extra-large egg
04 -
The yolk from one large egg
05 -
2½ teaspoons of vanilla extract
→ Dry Ingredients
06 -
350 grams (2½ cups) all-purpose flour, plus a bit more if necessary
07 -
¾ teaspoon of fine sea salt
08 -
1 teaspoon of baking soda
# Instructions:
01 -
In a small saucepan, warm ½ cup of butter over medium heat. Stir every so often for 3-5 minutes until you get a golden color and nutty smell. Let it cool in a bowl for 5 minutes.
02 -
Set your oven to 350°F. Cover two baking trays with parchment paper or baking mats.
03 -
With a mixer, whip the brown butter, remaining ½ cup of butter, and brown sugar in a large bowl for 3 minutes until fluffy. Mix in the egg, yolk, and vanilla for another minute. Add the flour, baking soda, and salt, blending until smooth. If it feels too sticky, throw in 1-2 more tablespoons of flour.
04 -
Place the dough in the fridge for at least half an hour.
05 -
Scoop dough balls onto the trays, keeping around 2 inches between each. Bake for 10 minutes or until the edges turn golden but the middle stays soft.
06 -
Leave the cookies on the tray until their centers are firm. Then move them to a wire rack to cool completely.
# Notes:
01 -
Use a light-colored pot to easily see when the butter starts browning.
02 -
For thicker cookies, add ¼ cup of extra flour and chill for an hour or more.
03 -
Mix in cinnamon and 1-3 teaspoons of molasses for a festive twist.