Introduction:
These Chewy Brown Sugar Cookies are soft, buttery, and filled with the rich, caramel-like flavor of brown sugar. With their perfectly chewy texture and slightly crisp edges, they’re simple yet decadent. Made with just a few pantry staples, these cookies are quick to whip up and make the perfect everyday treat.
The Inspiration Behind Chewy Brown Sugar Cookies:
The deep molasses flavor of brown sugar sets these cookies apart from traditional sugar cookies. Brown sugar not only adds sweetness but also enhances the chewiness of the cookie, giving them that irresistible texture we all love. Perfect for tea time, dessert, or snacking, these cookies bring comfort with every bite.
Ingredients Breakdown:
For the Cookies:
- Brown Sugar: The star ingredient, lending sweetness, a rich caramel flavor, and that perfect chew to the cookies. Use light brown sugar for a milder taste or dark brown sugar for a deeper molasses flavor.
- Butter: Provides richness and moisture, creating a soft and chewy texture.
- All-Purpose Flour: Gives the cookies their structure and helps achieve the right balance between chewy and crisp.
- Egg: Binds the ingredients together and adds moisture.
- Vanilla Extract: Adds depth of flavor and enhances the sweetness of the brown sugar.
- Baking Soda: Helps the cookies rise slightly while maintaining their chewy texture.
- Cornstarch: Adds softness to the cookies, preventing them from becoming too dense or tough.
- Salt: Balances the sweetness and enhances the caramel flavor of the brown sugar.
Step-by-Step Recipe:
Step 1: Prepare the Dough
- Cream the butter and brown sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla: Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
Step 2: Chill the Dough
- Chill the dough: Cover the dough and refrigerate for at least 30 minutes to allow the flavors to meld and the dough to firm up. Chilling also helps the cookies hold their shape during baking.
Step 3: Shape and Bake
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the dough: Scoop about 1 1/2 tablespoons of dough and roll it into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake the cookies for 8-10 minutes, or until the edges are golden and the centers are still soft. The cookies will appear slightly underbaked, but they will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Chewy Brown Sugar Cookies:
- Use room temperature butter: Softened butter incorporates more easily into the dough and helps achieve the ideal chewy texture.
- Don’t overmix: Overmixing the dough can lead to tough cookies, so mix just until the ingredients are combined.
- Chill the dough: Chilling is key to prevent the cookies from spreading too much and ensures they bake up thick and chewy.
- Don’t overbake: For chewy cookies, it’s important to take them out of the oven when the centers are still soft. They will continue to set as they cool.
Variations and Customizations:
- Brown Sugar Cinnamon Cookies: Add a teaspoon of ground cinnamon to the dough for a warm, spiced twist on these cookies.
- Chocolate Chip Brown Sugar Cookies: Stir in a handful of chocolate chips or chunks for an even more indulgent treat.
- Salted Brown Sugar Cookies: Sprinkle a pinch of flaky sea salt on top of the cookies before baking for a sweet and salty flavor contrast.
- Nutty Brown Sugar Cookies: Fold in chopped pecans, walnuts, or almonds to add crunch and a nutty flavor to the cookies.
Health Considerations and Nutritional Value:
These cookies are a sweet indulgence, but here are a few ideas to make them a bit lighter:
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
- Reduce Sugar: Cut back on the sugar by 1/4 cup for a less sweet version.
- Dairy-Free Option: Use dairy-free butter to make the recipe suitable for those with dairy sensitivities.
FAQ:
- Can I use dark brown sugar instead of light? Yes! Dark brown sugar has more molasses, so it will give the cookies a richer, deeper flavor and slightly chewier texture.
- How do I store these cookies? Store them in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.
- Can I freeze the dough? Yes, the dough can be frozen for up to 3 months. Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding an extra 1-2 minutes to the baking time.
Chewy Brown Sugar Cookies
Chewy Brown Sugar Cookies are soft, buttery, and packed with the rich caramel flavor of brown sugar. These easy-to-make cookies are perfect for any occasion and will satisfy your sweet cravings!
Ingredients
- 1 cup 2 sticks; 226 grams unsalted butter , at room temperature, divided
- 1 ¾ cups 375 grams light or dark brown sugar (I like to do a mix of both if I have them)
- 1 large egg
- 1 large egg yolk
- 2 ½ teaspoons vanilla extract
- 2 ½ cups 350 grams all-purpose flour , plus more if needed
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
Instructions
- Make brown butter. In a small pan, melt 1/2 cup butter over medium-heat. Cook 3 to 5 minutes, swirling the pan every so often, until the butter browns (when it turns an amber golden color and has a nutty aroma, it’s done). Transfer to a bowl to cool 5 minutes.
- Line baking sheets. Preheat the oven to 350°F. Line 2 baking sheets with a baking mat or parchment paper.
- Combine cookie dough and chill. In a large bowl, mix the melted brown butter, remaining 1/2 cup butter, and 1 3/4 cups brown sugar with an electric mixer on medium-high speed 3 minutes, or until smooth and creamy. Mix in 1 large egg, 1 egg yolk and 2 1/2 teaspoons vanilla for an additional minute. Add 2 1/2 cups flour, 3/4 teaspoon salt, and 1 teaspoon baking soda and mix until well combined. If dough seems too soft, add an 1 to 2 Tablespoons flour. Chill dough at least 30 minutes.
- Bake. Scoop cookie dough onto the baking sheet, about 2 inches apart. Bake 10 minutes, or until the edges are just golden brown and the center is still soft.
- Cool. Remove from oven and let cool for a few minutes on the baking sheet, or until the centers are set, before transferring to a wire rack to cool completely.
Notes
Notes
Brown butter: Learn how to make brown butter with these easy steps. Use a lighter colored pan to brown the butter, so that you can easily see the color change.
For a thicker cookie: This recipe will produce a thinner cookie (crisp around edges and chewy in the middle). If you prefer a thicker cookie, add an extra 1/4 cup flour and refrigerate the dough for at least 1 hour.
Holiday flare: For a little more flavor mix in a pinch of cinnamon and 1 to 3 teaspoons of molasses. You could also drizzle the tops with melted white chocolate and add some sprinkles.
Mix-in’s: This recipe works best on it’s own. If you’d like to add chocolate chips, I recommend this brown butter chocolate chip cookie recipe. This recipe also tastes great with a maple glaze drizzle on top.