Why You’ll Love This Recipe
This recipe is a must-try for anyone who loves soft, flavorful cookies. The brown sugar provides a rich sweetness, while the brown butter adds a nutty, deep flavor. Plus, they’re incredibly easy to make, requiring only one bowl for a simple cleanup. The crackly surface and chewy interior will have you reaching for more after every bite!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter
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Brown sugar (light or dark)
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Large egg
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Large egg yolk
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Vanilla extract
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All-purpose flour
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Baking soda
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Fine sea salt
Directions
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Start by melting half of the butter over medium heat in a small saucepan, swirling occasionally. Once it turns amber and develops a nutty aroma, transfer it to a bowl and let it cool.
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In a large mixing bowl, combine the melted brown butter, remaining softened butter, and brown sugar. Beat with an electric mixer on medium-high speed until smooth and creamy.
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Add the egg, extra egg yolk, and vanilla extract, mixing for another minute.
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Stir in the flour, baking soda, and sea salt until well combined.
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Chill the dough for at least 30 minutes in the fridge.
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Preheat your oven to 350°F (175°C). Scoop dough onto a parchment-lined baking sheet, leaving 2 inches between each cookie.
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Bake for 10 minutes, or until the edges are golden and the center is soft.
Servings and Timing
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Servings: Makes about 24 cookies
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Prep Time: 20 minutes
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Cook Time: 10 minutes
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Total Time: 30 minutes (including chilling time)
Variations
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For a sugary coating, roll the dough balls in granulated sugar or cinnamon sugar before baking.
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Add a pinch of cinnamon for extra flavor or drizzle with white chocolate for a festive touch.
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Press a pecan or other nuts into the top of each cookie before baking for added texture.
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For a seasonal twist, add a touch of ground ginger for a warm fall flavor.
Storage/Reheating
Store these cookies in an airtight container at room temperature for up to 1 week. If you want to freeze them, wrap individual cookies in plastic wrap or store them in a freezer-safe bag for up to 3 months. To reheat, simply warm them in the microwave for a few seconds to bring back their soft, chewy texture.
FAQs
How do I make sure my brown sugar cookies are chewy?
To ensure a chewy texture, use a combination of brown butter and extra egg yolk. Chilling the dough before baking also helps maintain the right texture.
Can I use light brown sugar instead of dark brown sugar?
Yes, you can use light brown sugar, though dark brown sugar will result in a slightly more intense molasses flavor and darker cookies.
How can I prevent my cookies from spreading too much?
Chill the dough before baking and ensure the baking sheets are lined with parchment paper to help prevent excessive spreading.
Can I make these cookies without brown butter?
While brown butter adds a rich, nutty flavor, you can skip this step and use softened regular butter instead. However, the taste and texture may differ slightly.
How thick should the cookie dough be before baking?
The dough should be soft but firm enough to hold its shape when scooped. If you want thicker cookies, you can add up to 1/4 cup more flour.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
Can I freeze the cookie dough?
Yes, freeze the dough balls on a baking sheet until solid, then transfer them to a freezer-safe bag or container. You can bake them straight from frozen, though you may need to add a couple of extra minutes to the baking time.
How do I know when the cookies are done?
The edges should be golden, and the center should still look soft. The cookies will firm up as they cool.
Can I add chocolate chips to this recipe?
Yes, adding chocolate chips will give the cookies a fun twist. Use about 1 cup of chocolate chips for a delicious variation.
What should I do if the cookies spread too much?
Make sure the dough is chilled thoroughly, and try adding more flour to the dough if necessary. Also, ensure you are not over-softening the butter.
Conclusion
These chewy brown sugar cookies are a simple yet delicious treat, perfect for any occasion. Their rich flavor and melt-in-your-mouth texture will quickly make them a favorite. Whether you make them for a holiday or just as an everyday snack, they’re sure to impress!
Print
Chewy Brown Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minute
- Total Time: 30 minutes (including chilling time
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Brown Sugar Cookies are the ultimate treat for anyone who loves soft, flavorful cookies. Made with a combination of brown butter, brown sugar, and vanilla, these cookies have a rich caramel flavor and a delightful chewy texture. Perfect for any occasion, this recipe is quick to prepare and sure to impress your friends and family.
Ingredients
1/2 cup unsalted butter (for brown butter)
1/2 cup unsalted butter (softened)
1 cup brown sugar (light or dark)
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Instructions
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In a small saucepan, melt half of the butter over medium heat, swirling occasionally. Once it turns amber and develops a nutty aroma, transfer it to a bowl to cool.
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In a large mixing bowl, combine the melted brown butter, softened butter, and brown sugar. Beat with an electric mixer on medium-high speed until smooth and creamy.
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Add the egg, egg yolk, and vanilla extract, and mix for another minute.
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Stir in the flour, baking soda, and sea salt until fully combined.
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Chill the dough in the fridge for at least 30 minutes.
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Preheat your oven to 350°F (175°C). Scoop dough onto a parchment-lined baking sheet, leaving 2 inches between each cookie.
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Bake for 10 minutes, or until the edges are golden and the center is soft.
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Let the cookies cool on a wire rack.
Notes
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For extra flavor, you can roll the dough balls in granulated sugar or cinnamon sugar before baking.
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You can substitute light brown sugar for dark brown sugar, though dark brown sugar will yield a deeper molasses flavor.
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Optional variations: Press pecans or other nuts into the top of the dough before baking, or add cinnamon or ground ginger for a seasonal twist.
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