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Soft & Chewy Brown Sugar Cookies Recipe

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4.1 from 3 reviews

These Soft & Chewy Brown Sugar Cookies deliver a perfect balance of rich, nutty brown butter flavor and deep molasses sweetness from dark brown sugar. With a tender, chewy texture, they bake up golden and slightly crisp on the edges while maintaining a soft center. A sprinkle of flaky sea salt on top enhances the sweetness and adds a gourmet touch. Ideal for anyone craving a classic yet elevated homemade cookie.

Ingredients

Wet Ingredients

  • 1/2 cup plus 1 tablespoon (127 g) unsalted butter
  • 3/4 cup (150 g) dark brown sugar, packed
  • 1 large egg, room temperature
  • 1 1/2 teaspoons vanilla bean paste

Dry Ingredients

  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Topping (Optional)

  • Flaky sea salt for sprinkling

Instructions

  1. Brown the Butter: In a medium pot over medium heat, melt the butter for about 5 minutes, stirring often until it begins to bubble and foam. Continue stirring carefully until golden brown milk solids form at the bottom and the butter turns a fragrant amber color. Remove from heat and scrape the browned butter onto a shallow plate, including the milk solids.
  2. Cool the Butter: Place the plate with the brown butter into the freezer for 6 to 7 minutes until cooled and slightly firm at the edges but not fully solidified.
  3. Mix Wet Ingredients: Scrape the cooled brown butter into a large bowl. Add the dark brown sugar, egg, and vanilla bean paste. Whisk until well combined but avoid overmixing.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until evenly mixed.
  5. Fold Ingredients Together: Add the dry ingredients to the wet mixture. Fold gently using a large spatula or wooden spoon until combined, being careful not to overmix to maintain cookie tenderness.
  6. Chill Dough: Refrigerate the cookie dough uncovered for about 15 minutes while preheating the oven to 350°F (175°C). Prepare a baking sheet lined with parchment paper.
  7. Scoop Dough: Use a large cookie scoop to portion 2-ounce dollops of dough onto the prepared baking sheet, spacing them 2 to 3 inches apart to allow for spreading.
  8. Bake Cookies: Bake for 9 to 10 minutes or until the edges are set and golden while the centers remain soft but not raw.
  9. Cool and Shape: Remove cookies from the oven and let cool on the baking sheet for 10 minutes. If the cookies are slightly misshapen, gently reshape them using a cookie or biscuit cutter while still warm for perfect rounds.
  10. Add Topping: Optionally, sprinkle flaky sea salt over the cookies before serving to enhance flavor.

Notes

  • Be careful not to overbrown the butter; it should smell nutty and look amber, but not burnt.
  • Do not let the brown butter fully solidify in the freezer—cool just until slightly firm at the edges.
  • Avoid overmixing the dough once the flour is added to maintain chewy texture.
  • Chilling the dough briefly helps control spread and improve texture.
  • If cookies spread unevenly, reshape warm cookies with a cookie cutter for neat rounds.
  • Flaky sea salt topping is optional but highly recommended for flavor contrast.

Find it online: https://yumntasty.com/soft-and-chewy-brown-sugar-cookies-recipe/