Chewy Brown Cookies (Print Version)
# Ingredients:
01 -
1 tsp vanilla extract.
02 -
1/4 cup packed light brown sugar.
03 -
1/2 cup granulated sugar.
04 -
Extra sugar to roll the dough.
05 -
1 large egg, at room temperature.
06 -
1/2 tsp salt.
07 -
1/2 cup unsalted butter, sliced.
08 -
1/2 tsp baking soda.
09 -
1 cup all-purpose flour.
# Instructions:
01 -
Melt butter in a light-colored pan on medium heat. Keep stirring until it turns brown, about 5-6 minutes. Transfer to a bowl and refrigerate for 45 minutes until it firms up.
02 -
Beat together the browned butter and both sugars for about 2 minutes. Toss in the egg and vanilla, mix thoroughly. Add flour, salt, and baking soda, and mix until just blended. Roll into balls (2 tbsp each) and refrigerate dough for at least an hour or overnight.
03 -
Set oven to 350°F. Roll dough balls in sugar and place on baking sheets with parchment paper, leaving around 3 inches between each one. Bake for 11-13 minutes until edges become golden. Let cookies sit on the pan for 5 minutes before moving them to a cooling rack.
# Notes:
01 -
Keep at room temperature for up to 5 days.
02 -
Freeze dough for as long as a month.
03 -
Works for both small and big cookie sizes.
04 -
Chilling the dough is a must.
05 -
Stopping baking early keeps them soft.