Description
These Chewy Brown Sugar Cookies are a delightful treat with a soft, chewy center and lightly crisp edges. Made with dark brown sugar and a hint of vanilla, they offer a rich, caramel-like flavor that’s perfect for any cookie lover. Easy to prepare and bake, these cookies are ideal for snacks, dessert, or sharing during gatherings.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for even baking.
- Cream the butter and sugars: In a large bowl, cream together the softened butter, dark brown sugar, and granulated sugar using a mixer or by hand until the mixture is smooth and fluffy.
- Add eggs and vanilla: Beat in the whole egg and egg yolk along with the vanilla extract until the mixture is well combined and creamy.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the baking soda and salt throughout the flour.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Portion the dough: Scoop rounded balls of cookie dough onto baking sheets lined with parchment paper or silicone mats, spacing them adequately to allow spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown while the centers remain soft and chewy.
- Cool and serve: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your chewy brown sugar cookies!
Notes
- Use dark brown sugar for a deeper molasses flavor and chewier texture.
- Do not overbake to maintain soft centers; cookies will continue to firm up as they cool.
- Chilling the dough for 30 minutes before baking can help control spread for thicker cookies.
- Store cookies in an airtight container at room temperature for up to 1 week.
- For variations, consider adding chopped nuts or chocolate chips to the dough.
