Chewy Brown Sugar Cookies
Directions
- 1Adjust oven rack to the middle and preheat oven to 350°F (180°C). Line three sheet pans with parchment paper.
- 2In a medium bowl, combine flour, baking soda, and salt.
- 3In a stand mixer fitted with a paddle, beat butter until creamy. Add brown sugar and molasses; beat until light and fluffy. Add egg, yolk, and vanilla; beat until combined. Add flour mixture; beat on low speed until just combined.
- 4Place granulated sugar in a medium bowl.
- 5Form cookie dough into 1 1/2 oz (45 g) balls. Roll in sugar and place 8 cookies on each sheet pan.
- 6Bake one pan at a time, rotating halfway through, until sides are set and bottoms are light golden brown (10-11 minutes).
- 7Transfer to a wire rack; cool for 5-10 minutes on the pan, then remove and cool completely. Store in an airtight container at room temperature for up to 3 days
Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon all-purpose flour
- 0.75 teaspoon baking soda
- 0.75 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 sticks unsalted butter
- 227 g unsalted butter
- 1.75 cups dark brown sugar
- 350 g dark brown sugar
- 1 teaspoon molasses
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 0.5 cup granulated sugar, for rolling
- 100 g granulated sugar
Equipment
oventhree sheet pansparchment paperstand mixer with paddle attachmentmedium bowl
Tips
- Don't skip the egg yolk!
- Let the cookies cool on the pan for 5-10 minutes before removing them to a wire rack to ensure the perfect texture.
- The cookies will puff up in the oven and then collapse as they cool, forming cracks across the top
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